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You can make this sauce for the Stacked Chicken Enchiladas a day ahead. It’s also delicious napped over grilled chicken, swordfish, and pork, or served cold as a simple table condiment.Yields about 4 cups.
ingredients
7 to 8 oz. tomatillos (about 5 medium)
1 qt. homemade or low-salt chicken broth
1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch chiles),
roasted, peeled, and seeded, coarsely chopped
2 tsp. minced yellow onion
1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)
1 clove garlic, minced
1/2 tsp. kosher salt; more to taste
1/4 tsp. ground white pepper
2 Tbs. cornstarch, dissolved in 2 Tbs. water
Your favorite hot sauce (optional)
how to make
Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min. Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.
From Fine Cooking 73, pp. 62
August 1, 2005
photo: Scott Phillips
