Roasted Tomatillo Enchiladas
INGREDIENTS
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1pound (about 8 medium) tomatillos, husked and rinsed
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4 garlic cloves, unpeeled
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1 or 2 fresh serrano chiles
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1small white onion, sliced 1/2 inch thick plus A few slices for garnish (divided use)
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2tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard
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1 1/2cups chicken broth, vegetable broth or water
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1/4cup chopped cilantro or parsley OR a large sprig of epazote
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2 3/4cups (12 ounces) cooked, coarsely shredded, boneless chicken, pork or beef (this is a good place for rotisserie chicken or leftover roasted or braised meats) OR 3 cups (12 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla or
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8 corn tortillas, preferably from a local tortillería
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Dollops of Mexican crema, sour cream, crème fraiche or Greek-style yogurt thinned with a little milk OR A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR A handful of shredded Mexican melting chee
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A handful of cilantro leaves (if I have them)
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