Cream Tacos: Tacos de Crema

Ingredients

• 4  anaheim chiles peeled seeded cut into strips
• 12  cilantro sprigs washed and dried
• 0.3 cup cilantro leaves minced
• 12  corn tortillas 
• 3  garlic cloves 
• 0.3 cup olive oil divided
• 0.5 teaspoon salt 
• 1 pound mexican sausage minced (recommended: longaniza or chorizo)
• 1  to 2 serrano chiles 
• 1 cup cup heavy whipping cream sour
• 1.5 pounds unhusked tomatillos whole
• 1  onion white minced

Equipment

• frying pan
• paper towels
• blender
• tongs

Directions

1. Blanch the tomatillos in 1 quart boiling water for 3 minutes.
2. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks.
3. Place tomatillos in a blender with the garlic, salt, and serrano chiles.
4. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add the Mexican sausage and fry until browned and completely cooked through.
7. Transfer sausage to paper towels to drain and set aside.
8. Simmer sauce for 5 minutes in a pan wide enough to dip tortillas.
9. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce.
10. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro.
11. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig.
12. Serve immediately.