Cream Tacos: Tacos de Crema |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
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 |
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.
4. 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.
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