Cream Tacos: Tacos de Crema
- 1 1/2 pounds whole, unhusked tomatillos
- 3 garlic cloves
- 1/2 teaspoon salt
- 1 to 2 serrano chiles
- 1/4 cup olive oil, divided
- 1 pound Mexican sausage (recommended: longaniza or chorizo), minced
- 12 corn tortillas
- 1 white onion, minced
- 1/4 cup minced cilantro leaves
- 1 cup sour cream
- 4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips
- 12 cilantro sprigs, washed and dried
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Victor and Mary Lau Valle