ENCHILADAS VERDES 6 servings

INGREDIENTS

¾ kg (1 2/3 lb) tomatillos, husked and boiled
1

jalapeño pepper, stem removed, cooked with tomatillos
¼ onion, coarsely chopped
1 clove garlic, peeled
2 sprigs cilantro
½ tablespoon lard or 1 tablespoon corn oil
chicken broth or water as needed
salt to taste

TO SERVE

18 corn tortillas
corn oil as needed
2


chicken breasts or 4 chicken thighs, cooked with skin and bone, coarsely shredded
¾ cup sour cream
100 g (1/4 lb) panela cheese, grated
½ cup finely chopped onion

PROCEDURE

Grind tomatillos with pepper, onion, garlic and cilantro. Strain.
Heat the lard or corn oil in a saucepan over medium heat and fry the tomato mixture.
Keep on low heat until the sauce is cooked.
Add the necessary broth or water to get the consistency of a thick sauce. Season.

TO SERVE

Warm the tortillas.
Heat corn oil in a deep skillet. Slightly soak each tortilla in corn oil and then in the hot sauce. Fill with chicken and roll the enchiladas, then serve on a platter or three to a guest.
Cover the enchiladas with more sauce and a drizzle of sour cream.

* Enchiladas verdes can also be stuffed with cooked, shredded beef (skirt steak).

GLOSS

In Mexico enchiladas are tortillas soaked in a chile-based sauce that features other ingredients. The tortilla is folded or rolled; can be stuffed—or not—with cheese and chopped onions, shredded meat or a vegetable stew filling; and can be topped with grated cheese, chopped or sliced onions, sour cream or even chopped lettuce. Other similar dishes are named enmoladas, entomatadas, enfrijoladas, enjococadas, etc., depending on the principal sauce’s main ingredient.

Products

Jalapeño chile
Tomatillo