Cool Time: 20 minutes
Assemble Time: 10 minutes
Cook: Time: 20 minutes
Grade: C- (only because I don't like Tomatillos)
Make Again: No
Recipe: Amercia's Test Kitchen TV Show (Season 9)
Recipe Source: Cook's Illustrated (July 2008)
I've always made or ordered a red sauce when I've had enchiladas, so I wasn't sure if I would like this one. Well, I didn't like it.
The recipe itself is good. Although somewhat time consuming, the work was fairly easy (other than peeling the roasted poblanos.) I was cleaning my kitchen all along, and I enjoyed making these. But I just don't like the green sauce. I used the canned tomatillos, and maybe fresh would have been better, but I will stick to the red sauce version in the future.
The chick part of the recipe was very delicious though, and I used the leftover broth to make Mexican rice which I will report on next.
1 comment:
There is a world of difference between canned tomatillos and fresh.
They flavor of a good green sauce should be lemony, with none of the bitterness that seems to permeate the canned stuff.
I've been preparing my own verde sauce for years, it's not at all complicated and it's easy to make smaller or larger batches.
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