Green Taquito Sauce Food

GREEN ENCHILADA SAUCE

Green Enchilada Sauce image

Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.

Provided by Chef_Lanfear

Categories Sauces

Time 30m

Yield 6 cups

Number Of Ingredients 9

Ingredients

1 lb tomatillo, washed & cut in halves
2 medium white onions, coarsely chopped
1/4 cup olive oil
4 -6 garlic cloves, smashed
1 1/2 teaspoons cumin
1 tablespoon chili powder
2 cups anaheim chilies, roasted, peeled, seeded and chopped or 4 ounces diced green chilies
3 cups low sodium chicken broth
salt and pepper, to taste

Steps:

In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
Cool until room temperature.
Using a blender of food processer, blend until smooth.

Nutrition Facts : Calories 166.3, Fat 10.9, SaturatedFat 1.6, Sodium 65, Carbohydrate 15.6, Fiber 3.4, Sugar 7.4, Protein 4.9

GREEN TAQUITO SAUCE

Green Taquito Sauce image

Not my recipe, one posted in a forum by France59AK, who hasn't posted it in the database. Posting it so it doesn't get lost, like many recipes posted in forums do! Thanks, France! This sauce should freeze well.

Provided by zeldaz51

Categories Sauces

Time 20m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 large can tomatillo
1 avocado
2 garlic cloves
1/2 fresh jalapeno pepper, seeded and deveined
juice of one lime
salt and pepper
2 tablespoons olive oil (for frying)

Steps:

In a blender or food processor combine the tomatillos, avocado, garlic, lime juice and jalapeño. Blend or process until smooth and creamy, about 2 minutes.
Heat olive oil in pan until hot and fry blended ingredients for 5 minutes, stirring frequently. (Be very careful of the spatter, don't get burned). Season with salt and pepper to taste.

Nutrition Facts : Calories 582.1, Fat 56.9, SaturatedFat 8.1, Sodium 16.2, Carbohydrate 21.6, Fiber 14.4, Sugar 3, Protein 4.8

VEGETARIAN MASHED POTATO TAQUITOS

Vegetarian Mashed Potato Taquitos image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 russet potatoes (2 pounds)
3 tablespoons soft butter
1 green onion, finely chopped
1 teaspoon chicken or veggie broth
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Vegetable oil, for frying
1 dozen soft corn tortillas
Shredded Jack cheese
Shredded lettuce
Diced tomato
Salsa
Sour cream
Guacamole

Steps:

For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.

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