Name: Tomatillo Sauce with Cream (Salsa de Tomatillo con Crema)
Yield: 3 to 3½ cups
Cuisine: Mexican
Ingredients: 1 cup heavy cream; 2 tablespoons unsalted butter; Salt to taste; 1 cup loosely packed fresh cilantro leaves (1 large bunch cilantro, leaves stripped); 1 teaspoon sugar; 2 fresh chiles, either jalapeño or serrano, or to taste, tops removed; ¼ cup vegetable oil; 1 commercial corn tortilla; 1 small onion, chopped (about ½ cup); 2 garlic cloves, chopped; 1 pound fresh tomatillos (about 12 large tomatillos), husks removed, or 1 can (15 ounces) tomatillos, drained

Preparation info

3 to 3½ cups

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Canned tomatillos are really a last resort here. They taste nothing like the real thing.

Chilaquiles are only the beginning of what you can do with this sauce. It is wonderful with grilled or poached fish, especially salmon, or pan-fried chicken cutlets.

Ingredients

1 pound fresh tomatillos (about 12 large tomatillos), husks removed, or 1 can

Method

Place the fresh tomatillos in a medium-size saucepan and add water to cover (about 3 cups). Bring to a boil over high heat and cook, uncovered, until the tomatillos have changed color, about 5 minutes. Drain, reserving ½ cup of the cooking liquid. If using canned tomatillos, omit this step.

Heat the oil in a small, heavy skillet over high heat until almost smoking and fry the tortilla u

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