Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles–style Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some solidly easy tailgating chow. We respect a man with priorities.
As far as enchiladas are concerned, the best way is to go green. No, not like that, I’m talking about some verde sauce (but if you want to go hug a tree, that’s your prerogative). Enchiladas are surprisingly easy to make. The key, though, is good sauce. Do not. Ever. Buy. Enchilada sauce in a can. LOOK AT ME: NEVER DO IT, because making it is so easy.
- 2 pounds tomatillos
- 1 large sweet onion
- 1-3 jalapeños, de-seeded or not depending on desired spice level
- 2 cloves garlic
- 3 scallions
- 1 tablespoon canola oil
- 1/2 cup cilantro
- 1 lime
- 1 cup chicken stock (optional, have ready to get sauce to desired thickness)
- Salt and pepper
- Roughly chop all your vegetables, then heat the canola oil in a large saucepan over medium heat and cook the vegetables until soft. Confused by the tomatillos? Just take off that weird husk, rinse them off (they will still be sort of sticky) and slice out the top stem.
- Remove from heat, mix in the cilantro and lime juice.
- Using an immersion blender, blend until it is smooth. If you use a regular blender, keep your hand firmly on the lid, because the sauce is hot and will blow the top off if you don’t. If it looks thick, you can add a little water or chicken stock to thin it out enough that it runs easily through a slotted spoon. Season with salt and pepper and refrigerate until ready to use.
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