Enchiladas are my favorite food, they have been as long as I can remember.  My favorite meal growing up was Mom’s enchiladas* and every time I try out a new Latin themed restaurant, the enchiladas are the first dish I try.  So, it’s not a surprise that upon my first trip to The Barrio Cafe** I ordered the enchiladas suizas.  They changed my life.  I promised myself that I would never make another enchilada sauce until I figured out how to make that exact enchilada sauce.  I promptly broke that promise to myself because I had to start experimenting.  My first try was actually pretty darn close and I was amazed at how easy it was.  Each subsequent attempt has only gotten better.

*The Real Academia Española defines the word enchilada,  as a rolled corn tortilla stuffed with filling and covered with a chile based sauce. Enchilada is the past participle of Spanish “enchilar”, “to add chili pepper to”.  I tell you this because what my mom makes are really not enchiladas according to this definition, but don’t fear mom, I will always consider them to be enchiladas.

**The Barrio Cafe is simply the best Latin influenced cuisine I have ever had.  It is located in downtown Phoenix, AZ and it is worth the trip from anywhere in the country.

I was actually lucky enough to talk with Chef Silvana, the chef of The Barrio Cafe.  I was attempting to do my externship there and while there were no positions open at the time she was polite enough to sit down with me to chat about food.  I eventually got up enough courage to ask her about her Suizas Sauce, I didn’t think she would divulge her secrets, but she did.  She told me her sauce was just tomatillos, serrano peppers, heavy cream and salt.  That was as good as gold to me, and now I can pass that on to you.

Here’s what you need.

3 # Tomatillos

3-6 Serrano Peppers-Vary the amount according to how spicy you want the sauce.  Stems and seeds removed.

3/4 cup Heavy Cream

1 bunch Cilantro-For color mostly.

1/3 cup onion-Small dice or pieces no bigger than your pinkie fingernail.

1 Tablespoon Chopped garlic.

3 Tablespoons Oil

Salt to taste

Here’s how you make it:

Husk the tomatillos and rinse in cold water.

Rinse

Husk

Place in large pan with plenty of room temperature water and bring to a simmer.  I like to add a Serrano or two to the water just for fun.

Plenty of Water

Simmer Down Now

Drain and carefully place in a food processor.  Gently, the tomatillos will burst easily and you will lose some flavor.

Add the Serranos , a handful of the cilantro, and a teaspoon of salt.

Ready to Blend

In a Large skillet, sautee the onions in the oil over medium high heat for about 4 minutes, add the garlic and sautee for 3 more minutes. Add the tomatillo mixture and simmer for 7 minutes.  Remove from the heat and add the cream.  Stir it in, add salt to taste, probably another teaspoon or so.

No Cream Yet.

Its ready for your favorite enchilada filling.  It goes really well with the butternut squash filling that I will be posting tomorrow, but it would also go well with a chicken filling or even a spinach and mushroom.  I like to make this sauce ahead of time, it will keep in an airtight container for 3 or four days.  It is certainly cannable* and I would guess that you can freeze it as well.

*Able to be canned not eating your own species.