Tomatillo Cream Sauce Recipe

This recipe was created specifically for my pork chop with pomegranate seeds and tomatillo cream sauce recipe. It can be used really for anything: tacos, steak, pasta. More than usually, I make this recipe as a salsa, which means leaving out the heavy whipping cream  (basically working up to step 4 then stopping). When made as a salsa, I spice it up with a few extra red chili pepper flakes. Then, eat it with pulled pork tacos topped with crumbled queso fresco or grilled fish tacos.

Ingredients

4 Fresh thyme sprigs

1/4 cup heavy whipping cream

1 tbl finely diced jalapeno, with seeds for extra spice

2 tbl chopped cilantro

1/4 tsp course black pepper

1/2 tsp kosher salt

4 med tomatillo

4 small shallots

3 medium to large garlic cloves

1 tsp cayenne pepper powder

1/2 cup unsalted chicken stock

Directions

  1. Turn broiler on in oven. Peel, rinse, and quarter the tomatillos. Peel but do not crush the garlic cloves. Peel shallots and quarter them.  Set all on foil-lined baking tray, skin up and meat down towards pan.  Drizzle olive oil over tomatillos, garlic, and shallots. Sprinkle lightly with salt.
  2. Place tray into the oven and keep door cracked. This will keep the broiler on to properly char the food. If you shut the oven door, once the temp in the oven reaches 500◦, the broiler will shut off and the food will begin to bake. We don’t want to bake it.
  3. We want the garlic to start caramelizing but not to get past a light gold in color. Remove from over first. Once the tomatillo and the onion are charred, turn off oven, and remove veggies on pan. Let cool about 5 minutes.
  4. Place tomatillos, onion, garlic and remaining ingredients (except the chicken stock) into your food processor and blend until smooth. Poor in the chicken stock. Blend again. Salt and pepper to taste.
  5. To make cream sauce: In medium size pan, pour salsa and bring to boil. Immediately drop to medium heat and add cream. Stir well.
  6. Let sauce casually bubble for about 5 minutes, still on medium heat.
  7. Turn down heat to low and simmer sauce for another 5 minutes, or until sauce thickly but smoothly coats back of spoon.
  8. Remove from heat. Turn off stove. Let sauce cool. Serve warm or cold. The longer it sits, preferably in the fridge to stave off bacteria, the better the melded flavors taste.
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