Boil tomatillos until they are tender to the touch, are darker green in color.

While tomatillos are cooking, dice up the poblanos into small cubes. Also chop the onion.

Sautee the diced poblanos, pinch of pepper, chopped onion, ALL of the spices, and crushed garlic in 2 tbsp of olive oil, until they are cooked (onion should be more translucent in color).

Once the poblano mix is cooked, lower flame and add chicken soup mix combined with the warm water.

When the tomatillos are cooked, add them to a blender. Puree them, then add in the poblano/chicken broth mix to the blender. Puree all of the ingredients together.

Once pureed, pour them mixture into a sauce pan and simmer. Add the remaining 2 TBSP of olive oil. If you want the sauce thicker, add about ½ tbsp flour, add a bit more water if you want it thinner.

Bathe the tortillas in the sauce, then fill them with shredded beef or your favorite meat/cheese.

(I used ground turkey, seasoned with bell pepper, cilantro, salt, pepper, onion, and cooked with potatoes…)

flour_arrangements

859 Recipes | 57 Cookbooks | Profile

This recipe viewed 49 times

Public

Open

Tags: