Name: Tomatillo Enchilada Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 32
Ingredients: Fresh tomatillos, husks removed - 6 pounds; Serrano peppers, stems removed - 6 small; Onions, roughly chopped - 1 ½ large; Garlic, peeled - 6 cloves; Chicken broth - 4 cups; Packed brown sugar - ½ cup; Fresh cilantro, chopped, or to taste - ½ bunch; Salt - 1 tablespoon; Ground cumin - 1 teaspoon

Ingredients for - Tomatillo Enchilada Sauce

1. Fresh tomatillos, husks removed 6 pounds

2. Serrano peppers, stems removed 6 small

3. Onions, roughly chopped 1 ½ large

4. Garlic, peeled 6 cloves

5. Chicken broth 4 cups

6. Packed brown sugar ½ cup

7. Fresh cilantro, chopped, or to taste ½ bunch

8. Salt 1 tablespoon

9. Ground cumin 1 teaspoon

How to cook deliciously - Tomatillo Enchilada Sauce

1 . Stage

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.

2 . Stage

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

3 . Stage

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.