Recipe courtesy of Mary Lau Valle and Victor Valle

Cream Tacos: Tacos de Crema

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 40 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
Larisa Alvarez

Taco Dip

36m Easy 98%
CLASS
Gabriela Rodiles

Fish Taco Bowls

22m Easy 95%
CLASS
14m Easy 95%
CLASS
Rick Martinez

Baja Fish Tacos

17m Easy 96%
CLASS
10m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages