Added source cream as a topping
|Ingredient||Old Value||New Value|
|White Onion||1/2||225 grams|
This recipe can be a bit hectic especially if you are preparing this recipe solo. I would create the salsa well ahead of time. The salsa tasted even better the next day so making it the day before would simplify making the enchiladas and provide an even tastier salsa. You do lose the spiced water used to blanch and simmer the other vegetables but you can just add a new pepper when heating the water.
- When boiling the tomatillos they will float and may need to be rotated for thorough cooking.
- Allow the salsa to reduce for an extra 20-30 minutes to reach a thicker consistency.
- Use homemade tortillas that are 50g each.
- 120g corn masa flour
- 180g water
- salt to taste
- I tried adding pepper jack cheese to the filling inside and was unable to say it made an appreciable difference.