Zipping up your enchiladas with this vibrant green sauce will transform your taco night into a fiesta. This recipe combines the tangy zest of tomatillos with the deep flavors of beef, creating a sauce that’s both refreshing and rich.
Why This Recipe Works
- The combination of tomatillos and green chilies offers a perfect balance of tanginess and heat.
- Slow-cooking the beef ensures it’s tender and full of flavor, making every bite succulent.
- Using fresh cilantro and lime juice adds a bright, fresh finish that elevates the entire dish.
- This sauce is versatile, perfect for enchiladas, tacos, or even as a dip.
- It’s a make-ahead dream, tasting even better the next day as the flavors meld.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb tomatillos, husked and quartered
- 2 green chilies, seeded and chopped
- 1 cup chicken broth
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Blender or food processor
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes, seasoning them with salt and pepper. Brown the beef on all sides, about 5 minutes per side, to develop a rich flavor base for your sauce.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is translucent and the garlic is fragrant, about 3 minutes. This step builds the foundational flavors of your sauce.
Step 3: Simmer the Sauce
Stir in the tomatillos, green chilies, and chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally, until the beef is tender and the tomatillos have broken down.
Step 4: Blend to Perfection
Transfer the mixture to a blender or food processor. Add the cilantro and lime juice, then blend until smooth. For a chunkier sauce, pulse a few times instead of blending completely.
Step 5: Final Adjustments
Return the sauce to the skillet and simmer for an additional 10 minutes. Taste and adjust the seasoning with more salt, pepper, or lime juice as needed. Your sauce is now ready to elevate your enchiladas!
Tips and Tricks
For an extra layer of flavor, roast the tomatillos and green chilies before adding them to the skillet. This deepens their flavors and adds a smoky note to the sauce. If you prefer a thicker sauce, let it simmer uncovered for the last 15 minutes of cooking. For a smoother texture, strain the sauce after blending to remove any remaining chunks. Always taste your sauce before serving and adjust the seasoning as needed. Remember, the sauce will thicken as it cools, so don’t worry if it seems a bit thin at first.
Recipe Variations
- For a vegetarian version, replace the beef with mushrooms or black beans.
- Add a creamy twist by stirring in 1/2 cup of sour cream or Greek yogurt after blending.
- Spice it up with additional chilies or a dash of cayenne pepper for those who love heat.
- Incorporate different herbs like parsley or oregano for a unique flavor profile.
- Use this sauce as a base for a green chili by adding more broth and serving it as a soup.
Frequently Asked Questions
Can I make this sauce ahead of time?
Absolutely! This sauce actually tastes better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat gently on the stove before serving.
What can I use instead of tomatillos?
If you can’t find tomatillos, green tomatoes are a decent substitute, though they’ll give a slightly different flavor. You can also use a can of tomatillos, drained and rinsed, in a pinch. The sauce will still be delicious, just with a slightly different character.
How can I thicken the sauce if it’s too runny?
If your sauce is too thin, let it simmer uncovered for an additional 10-15 minutes to reduce and thicken. Alternatively, you can blend in a small amount of cooked rice or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken it without altering the flavor too much.
Summary
This Beef Enchilada Green Sauce Recipe is a zesty, flavorful twist on the classic, perfect for elevating your Mexican dishes. With its balance of tangy, spicy, and rich flavors, it’s sure to become a staple in your cooking repertoire.