Cream Tacos: Tacos de Crema

• 1 1/2 pounds whole, unhusked tomatillos
• 3 garlic cloves
• 1/2 teaspoon salt
• 1 to 2 serrano chiles
• 1/4 cup olive oil, divided
• 1 pound Mexican sausage (recommended: longaniza or chorizo), minced
• 12 corn tortillas
• 1 white onion, minced
• 1/4 cup minced cilantro leaves
• 1 cup sour cream
• 4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips
• 12 cilantro sprigs, washed and dried

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

garlic, salt, serrano chiles, olive oil, sausage, corn tortillas, white onion, cilantro, sour cream, anaheim chiles, cilantro

Taken from www.foodnetwork.com/recipes/cream-tacos-tacos-de-crema-recipe.html (may not work)