Cream Tacos: Tacos de Crema Recipe

Name: Cream Tacos: Tacos de Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

701

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds whole, unhusked tomatillos, 3 garlic cloves, 1/2 teaspoon salt, 1 to 2 serrano chiles, and more.

Yes, Cream Tacos: Tacos de Crema falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Tacos: Tacos de Crema

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions