Part 4/6:
No enchilada is complete without its signature sauce. The tomatillo sauce, akin to marinara in Italian cuisine, consists of tomatillos combined with serranos, garlic, and onions. Tomatillos, a variety of husked tomatoes, offer a tangy flavor that pairs perfectly with the richness of the masa.
The sauce is made by sautéing the vegetables in olive oil, then blending them with chicken stock, cilantro, and seasoning until smooth. The cooking process requires careful attention, as simmering allows the flavors to deepen and meld over time.
Assembling the Enchiladas
With the masa and tomatillo sauce ready, the next step is assembling the enchiladas. Contrary to many recipes, these enchiladas are not typically stuffed; rather, they are simply rolled tortillas drizzled with abundant sauce.