Tomatillos are plump green fruits that don’t get enough attention.
Our enchiladas are here to remedy the situation–appropriately enough, on Cinco De Mayo!
One of the reasons that tomatillos get neglected is that they don’t look so friendly. Though they’re related to tomatoes, they lack that fruit’s welcoming red or yellow luster. Instead, they’re covered in brownish-green papery husks, enough of a fence to put even an enthusiastic try-anything cook off of them.
But like all good things, it’s what’s inside that counts. And inside that husk you’ll find a fruit that looks very much like a firm green tomato. Unlike a ripe tomato, tomatillos aren’t at all juicy.
Once you peel off the husk, you’ll find the surface of the fruit is a bit sticky. Just give them a rinse and that’ll disappear. After that, there are a few different ways to use tomatillos. You can chop them up raw to make a piquant green salsa. You can boil them, to mellow their color and flavor. Or, you can do as we do in our enchilada recipe and roast them up, to give them an earthy, fiery undertone, same as you’d get if you were cooking on a comal in Mexico.
After that, you can finely chop (or blend) the tomatillos, and add them to a pan where garlic and onion are sautéing. A slightly hot pepper, like a poblano, helps balance out the pleasant tartness of the tomatillos.
And then–boom! Layered with tortillas, chicken, beans, and cheese, the green sauce creates an epically delicious platter of enchiladas. We hope you enjoy!