Enchiladas covered in tomatilla sauce
BATON ROUGE - A local restaurateur celebrated Mexico's Independence Day with a twist on pork enchiladas.
Jim Urdiales from Mestizo cooked the Isla, which is pork enchiladas topped with tomatilla sauce, sliced avocado, cilantro, pico de gallo and cotija cheese.
To make the tomatilla sauce, these ingredients are needed:
-1 white onion cut
-4 cloves of garlic
-1 serrano pepper
Urdiales recommended roasting all the items in the sauce for 25 minutes under 350 degrees. Next, put items into blender and add chicken stock. Urdiales then said to add one bunch of cilantro, a teaspoon of salt, a teaspoon of black pepper and a teaspoon of granulated garlic.
Urdiales said the sauce can be refrigerated for up to two weeks.
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