By Sara Lemmon
Who doesn’t love Mexican food? I grew up in a small, small town in the central valley California where Mexican food was always homemade and melt in your mouth. My recipe this week is one given to me by my friend’s Abuela (grandma). I have used it a few times and it is amazing! I hope you enjoy this spicy food as much as my family. Perfect for National Spicy Food Day!
Spicy Verde Enchiladas
Verde Sauce
- 20 Tomatillos, dehusked and stems cut
- 8 Serrano peppers, stems cut
- 2 Anaheim peppers, stems cut
- 1 TBSP Garlic
- 1 TBSP Parsley
- 1 TBSP Salt
- 2 Containers Chicken Broth
- 2 Cups Water
- 1 Onion, cut in 4 pieces
In a large pot bring broth and water to a boil on high heat.
Once boiling, turn down to low-med and throw in your serranos, anaheim, garlic, parsley, salt and onion. Let that slow boil until the peppers and onion are soft, about 1 hour covered.
Once the peppers and onion are soft, bring the mix back to a rolling boil. Carefully add your tomatillos, and let boil for 10 minutes. Then turn your tomatillos over and boil for an additional 5 minutes.
Once the tomatillos turn an olive green, remove the pot from heat.
You will need a blender, a large bowl, and a strainer for the next part. In a blender, add some tomatillos and broth. Blend until smooth. Pour the contents of the blender into the bowl through the strainer. You should have just the seeds left in the strainer. Pour the seeds back into the blender and add more tomatillos and peppers. Blend and strain. Once all the contents of the pot have been blended, put the seeds back into the Verde for more heat, or leave out for less.
Put the verde back into the pot and boil to reduce. Once it thickens you can remove it from heat. You just made verde sauce!
Enchiladas
- 2 ½ lbs Pork
- 1 onion, cut into 4 pieces
- 2 poblano peppers, destemmed
- 3 jalapeno peppers, destemmed
- 1 TBSP Garlic, minced
- 1 TBSP salt
- 1 TBSP parsley
- 1 TBSP Paprika
- ½ TBSP Cayenne
- 1 ½ TBSP Cumin
- 3 cups water
Add all ingredients into a large pot and bring to a boil on high heat.
Reduce heat once boiling and cook over medium heat for two hours or until meat falls apart.
Once done, remove from heat and shred the pork, peppers and onion. Allow everything to rest in juices for 20 min.
Get a cake pan and add some verde sauce to the bottom. Just enough to coat the bottom of the pan.
Grab your warmed up corn tortillas one at a time, add about 2 TBSP of meat mix, roll up the tortilla and place in the pan. Repeat until the pan is full.
Cover your enchiladas in verde sauce and bake at 350 for 30min.
Enjoy with sour cream, cheese, or my favorite: Valentina hot sauce.
