Serious Eats: Recipes

Chicken with Tomatillo and Red Chile Sauce

[Photograph: Max Falkowitz]

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is my go-to chile sauce for recipes like tacos, enchiladas, and chilaquiles. Use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later).

This sauce is on the sweeter and milder side to keep it adaptable to other recipes. If you want it on the punchier side, add some extra chipotle, cayenne, or smoked paprika to your own taste.

Printed from

© Serious Eats