Cream Tacos: Tacos de Crema

Recipe courtesy Victor and Mary Lau Valle
Show: BBQ with Bobby Flay Episode: Fiery Foods (Spicy)
TOTAL TIME: 1 hr 5 min
Prep: 40 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 1/2 pounds whole, unhusked tomatillos
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1 to 2 serrano chiles
  • 1/4 cup olive oil, divided
  • 1 pound Mexican sausage (recommended: longaniza or chorizo), minced
  • 12 corn tortillas
  • 1 white onion, minced
  • 1/4 cup minced cilantro leaves
  • 1 cup sour cream
  • 4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips
  • 12 cilantro sprigs, washed and dried
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.

      Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.

      Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.