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Tomatillo Enchilada Sauce

The Best Tomatillo Enchilada Sauce

This recipe is adapted from my favorite Mexica Chef and author, Rick Bayless ' Authentic Mexican. It is the best salsa verde sauce I've ever had and has the versatility be be the perfect enchilada sauce. It is also great on baked or grilled chicken, pork or as a standalone salsa.
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Prep Time 20 minutes
Cook Time 20 minutes
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 15 Tomatillos
  • 3 Jalapenos-medium
  • 6 fresh sprigs of cilantro, chopped or a tsp of dried
  • 1 white onion, cut into large chunks
  • 2 small garlic cloves, pealed and chopped into large pieces
  • 1 tbsp olive oil
  • 2 Cups Chicken stock (better than broth)
  • 1 tsp salt

Equipment

  • 1 Dutch oven or large high sided pan
  • 1 blender, preferably a Vitamixer or food processor
  • 1 large saucepan

Method
 

  1. Heat water in a large Dutch oven
  2. Remove the outer wrap of the tomatillo and rinse. I've added additional tomatillos anticipating a couple will be unusable
  3. Add tomatillos and jalapenos to the water and boil until tender, about 15 minutes. Remove and set aside to cool.
  4. Add the onions, garlic, cilantro, and tomatillos to the blender
  5. Cut off the top stem of the jalapeno, cut it into 3 pieces, and add to the blender
  6. Pulsate the blender until the contents are smooth but still maintaining some texture
  7. Heat the olive oil over medium heat. When hot, add the puree and stir for about five minutes. You want it to darken and thicken.
  8. Add the chicken stock and stir to combine. Bring to boil and simmer until it becomes a thicker consistency. This may take 10 to 20 minutes. You do not want the sauce to be watery.
  9. Add the salt and stir into the sauce.
  10. Test it with a crispy corn tortilla. The flavor will develop more as it cools.