I’ve been locked in a comfort food zone for a while now, and it’s the best way to make it through the winter doldrums following the holidays. Cookies and cakes, soups and stews – they’re all a cozy part of finding warmth in winter, through mouth and stomach. This post continues that theme with a somewhat messy attempt at Enchiladas Verdes in a tomatillo sauce, recipe from Pati Jinich.
This is a perfectly verdant dish that is both fresh and just the slightest bit spicy, and I went heavy on the cilantro as I love it so. The tart tomatillo base lends it the brightness needed to offset the overcast winter, and the heat of the peppers warmed the icy day.
I made one shortcut that proved troublesome. In an effort to be just a little bit healthier, I tried doing this without passing the tortillas through the hot oil, and like the recipe indicated, they broke and cracked without the resilience which results from that integral step. Fortunately the flavor was the same, even if it ended up being a little messier. A lesson learned. Ms. Jinich knows her way around a recipe, and every little step is there with good reason.
