Latina.com is so excited to announce our new partnership with Patricia Jinich of PBS's Pati's Mexican Table (check here for local listings). She'll be posting delicious recipes and cooking tips with us every other week, so be sure to check in frequently for her updates. First up is a tasty Cinco de Mayo Treat:
Even though most know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact it is mostly celebrated in Puebla), Mexicans embrace it outside of Mexico because it is a great excuse to celebrate what we love and miss about our home country—like the tomatillo.
The tomatillo, like Cinco de Mayo, has been adopted in the U.S. and can now be found in most supermarkets. While on the outside it isn’t the most appealing ingredient with its papery and dusty husk, once you peel it, rinse it and try it, you will see what a gorgeous jewel the tomatillo is both in looks and in flavor! Plus, it is very versatile and easy to use.
To celebrate, I thought the perfect messy, yummy family meal would be green enchiladas. A traditional antojo, enchiladas are one of Mexico’s favorite dishes. They can be made with many different sauces and fillings. This take has the traditional salsa verde or green tomatillo sauce. They can be eaten for breakfast, brunch, lunch or dinner, with a side of refried beans and/or rice and a simple salad. The salsa takes 10 minutes to make and the leftover can be used the rest of the week over a tilapia filet baked in the oven or drizzled on eggs in the morning.
For more delicious recipes, visit Pati at patismexicantable.com!
(IN A GREEN TOMATILLO SAUCE)
For the sauce
2 pounds green tomatillos, husks removed and rinsed
2 garlic cloves
2 chiles serranos, or jalapeños, more or less to taste
1 cup cilantro leaves
¼ cup roughly chopped white onion
1 tsp kosher or coarse sea salt, more or less to taste
1 tbsp vegetable oil
2 cups shredded cooked chicken (home cooked or Rotisserie works great!)
Oil for frying the tortillas
12 corn tortillas
½ cup Mexican or Latin style cream, can substitute for sour cream
½ cup crumbled Queso Fresco, or Farmers cheese, Cotija or Mild Feta
¼ cup chopped white onion, for garnish
Place the tomatillos along with the garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but not coming apart.
Place the tomatillos, garlic and ½ cup of the cooking liquid into the blender. Add the chiles serranos (you can add one at first and see if that is enough heat for you…), cilantro leaves, onion and salt and puree again until smooth. Heat a tablespoon of oil in a pot over medium high-heat. Once it is hot but not smoking pour in the sauce and let it simmer for about 6 more minutes, until it has seasoned and thickened.
In a large sauté pan over medium heat, add enough oil to have about ½ inch. Let it heat about 3 minutes. Gently, “pass each tortilla through the oil”, one by one, for about 15 seconds on each side, they will soften and become resilient at the same time, being able to withhold the sauce and to fold. Transfer them to a paper towel covered plate.
Preheat the oven to 375 degrees. Place about 2 tablespoons chicken in each tortilla and roll them in the shape of a taco. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place in the oven for 10 to 15 minutes. Remove from the oven, sprinkle with the crumbled cheese, the cream and the chopped onion. Eat while hot!