Tomatillo Enchilada Sauce

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 47 Calories

Ingredients

• ½ cup packed brown sugar
• 1 tablespoon salt
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 6 cloves garlic, peeled
• 6 pounds fresh tomatillos, husks removed
• 6 small serrano peppers, stems removed
• 1 ½ large onions, roughly chopped
• ½ bunch fresh cilantro, chopped, or to taste

Recipe Instructions

Step 1

Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.

Step 2

Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.

Step 3

Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.