Green or Red Enchilada Sauce
Green Enchilada Sauce (Kate's Knockoff Cafe Rio Recipe)
Recipe by our best bites
2-3 Tbsp. extra-virgin olive oil
1 Large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired ( and I desire always)
1 1/2 lb. Tomatillos, husked and or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
4 c. Chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I'm using this sauce for enchilada-style burritos, I generally add a little sugar, but everything else I'd leave it out.)
In a Large saucepan or stock pot, heat olive oil over medium heat.
Saute onions and garlic until tender and fragrant.
While Onions are sauteing, combine tomatillos, green peppers, jalapeno peppers and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things bendable.
Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.
Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.
For (Chelsea's red enchilada sauce) I just replace tamatillo to tomatoes, Green jalapenos to red jalapenos, and green peppers to red peppers all the rest is the same... I did add chili powder as well if you would like.
And there you go... Sauce is complete!!
