Cream Tacos: Tacos de Crema

Recipe courtesy Victor and Mary Lau Valle

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Picture of Cream Tacos: Tacos de Crema Recipe Photo: Cream Tacos: Tacos de Crema Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 5 min
Prep
40 min
Cook
25 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

Directions

Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.

Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.

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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Read all 1 reviews

  • on April 29, 2007

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    I love taco's. This one is very good.

    people found this review Helpful.
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