There’s absolutely nothing on this earth like roasting chiles and tomatillos and making your own sauce. I recently made roasted tomatillo sauce for my cheesy chicken enchilada recipe. You can use a canned or jarred sauce, but the homemade version with roasted vegetables and chiles sends it to outer space. The sauce is versatile, too. I use it in which to nestle my homemade albondigas instead of the traditional soup application. I’ll need to post that recipe soon as well. It is blow-your-socks-off-good! I first learned the albondiga recipe from a Mexican chef who taught a class at the cooking school I attended about 20 years ago. I still make that recipe today…because it’s THAT good. Don’t worry – it’s coming soon!
Note: I made this version less spicy because I was using it for other people, and I didn’t know how spicy they’d like it. If I was making this for myself, I’d add several generous dashes of a nice hot sauce like El Yucateco Green Habenero sauce. I might even add another jalapeno or a couple of serranos! You can add or take away chiles and hot sauce as needed. The recipe below is quite mild. No one complained of it being too spicy, so you’d be safe serving this to someone who doesn’t like spicy food. Also, the roasting of the chiles mellows out their flavor, as does the addition of the broth.