Mexican-Style Sauces

I beg your pardon. I just went to my friend's house this week who schools any Mexican restaurant around, and I figured out why my sauces (such as my enchilada sauce) is too runny when I make it. It's a brain buster: too much water. I missed the step of draining the water from the boiled tomato, tomatillo, garlic, onion, pepper/jalapeNo before blending, and then adding water a little at a time until the desired consistency of the sauce is achieved while blending. Don't forget salt and pepper. You can do this for any dish needing a Mexicany sauce, or cool it for chips. Try it, it's so good. So worth it.

She made me green chile colorado which is essentially a tomatillo and garlic sauce (made as explained above) and you cook pork in it. It was utterly delicious. Don't forget to eat it with warm corn tortillas.