Wednesday, September 07, 2016

Green Enchilada Sauce

Green Enchilada Sauce
Makes 6 cups

This is what you can do with a glut of tomatillos, if you're not making this salsa. It's what we use in this wonderful casserole, which is why I freeze it in 1 1/2 cup measurements. If you have more or fewer tomatillos, just scale the recipe roughly up or down. You can add chopped cilantro just before blending, if you like. It will make the sauce greener and more vibrant.

2 tablespoons olive oil
1 onion, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons flour (use gf flour to make this gf, which is what I do)
2 heaping quarts tomatillos, husked and quartered
4 cups chicken or vegetable broth
Salt / sugar / white vinegar / more garlic powder

Heat the oil in a large Dutch oven over medium-low heat, and sauté the onion until it is translucent and getting golden, around 10 minutes. Add the spices and sauté another minute, then add the flour and cook, stirring, until the whole thing looks kind of pasty. Add the tomatillos and the broth, bring to a boil over higher heat, then lower the heat and simmer, uncovered, until the tomatillos are tender, around ½ hour, stirring occasionally.

Blend in the blender (very carefully, in batches), or with a stick blender (which is what I do), then simmer it for another ½ hour, stirring occasionally. Now taste it: it should be salty, tangy, sweet, and rich. Add salt, sugar, vinegar, and/or more garlic powder to make this happen. I usually add a teaspoon, salt, around 2 tablespoons of sugar, and another teaspoon of garlic powder--but if the tomatillos are really sweet, I skip the sugar and add a splash of vinegar.

Can it, or else cool it and freeze it in measured portions.


  1. Could I make this with (gasp) canned tomatillos or would that be so awful that it would defeat the purpose? I ask because they are relatively easy to find here, whereas I have yet to see a fresh tomatillo in Berlin. Thank you in advance, my dear!

    1. Luisa, I feel like it's totally worth trying! Canned tomatillos, especially when cooked up and seasoned to death, should be fine. xo

  2. alison12:50 PM

    Just wondering why the gluten free flour? Is it one of your families dietary needs or do you just prefer it for this recipe?

    1. Alison, nobody in my family is gf, but we have so many friends who are so I've taken to making this gf just so that I know it's safe to use with whomever happens to be over eating with us.