Cream Tacos: Tacos de Crema

Name: Cream Tacos: Tacos de Crema
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips; 12 cilantro sprigs, washed and dried; 59 milliliters minced cilantro leaves; 12 corn tortillas; 3 garlic cloves; 59 milliliters olive oil, divided; 1 teaspoons salt; 454 grams Mexican sausage (recommended: longaniza or chorizo), minced; 1 to 2 serrano chiles; 237 milliliters sour cream; 680 grams whole, unhusked tomatillos; 1 white onion, minced

You can never have too many main course recipes, so give Cream Tacos: Tacos de Creman a try. This recipe makes 6 servings with 554 calories, 17g of protein, and 39g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, to 2 serrano chiles, garlic cloves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine.

Instructions

Blanch the tomatillos in 1 quart boiling water for 3 minutes.

Ingredients you will need

Tomatillos

Water

Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks.

Ingredients you will need

Water

Place tomatillos in a blender with the garlic, salt, and serrano chiles.

Ingredients you will need

Serrano Pepper

Tomatillos

Garlic

Salt

Equipment you will use

Blender

Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.

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Sauce

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the Mexican sausage and fry until browned and completely cooked through.

Ingredients you will need

Sausage

Transfer sausage to paper towels to drain and set aside.

Ingredients you will need

Sausage

Equipment you will use

Paper Towels

Simmer sauce for 5 minutes in a pan wide enough to dip tortillas.

Ingredients you will need

Tortilla

Dip

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomatillos

Tortilla

Dip

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro.

Ingredients you will need

Cilantro

Sausage

Onion

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.

Ingredients you will need

Green Chili Pepper

Sour Cream

Tortilla

Cilantro

Sauce

Roll

Serve immediately.

Equipment

Ingredients

Servings:

poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips 12

cilantro sprigs, washed and dried 59milliliters

minced cilantro leaves 12

corn tortillas 3

garlic cloves 59milliliters

olive oil, divided 1teaspoons

salt 454grams

Mexican sausage (recommended: longaniza or chorizo), minced 1

to 2 serrano chiles 237milliliters

sour cream 680grams

whole, unhusked tomatillos 1

white onion, minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.