You can find an overwhelming assortment of green tomato recipes online but one of my favorite recipes to make is a green tomato enchilada sauce. Fresh and slightly tart, this garden grown sauce is full of flavor when paired with wild harvested meat. And the nice thing about the base of this sauce is that you can adjust the flavor by adding additional ingredients such as canned or roasted green chilies or toss in a few more jalapenos.
Green Tomato Enchilada Sauce for Venison
Servings: 12 cups
Ingredients
12 cups green tomatoes, quartered
1 1/2 cups water
2 jalapenos, chopped
1 bunch fresh cilantro, roughly chopped
2 cloves garlic, minced
1 cup white vinegar
1/4 cup lime juice or juice from 2 limes
1/4 cup white sugar
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp mexican oregano
1 tsp sea salt
Instructions
Using a blender or food processor, combine quartered tomatoes, water, jalapeno peppers, cilantro and garlic and puree until liquefied. You will need to do this in batches. When done, pour into a large saucepan over low heat. Add vinegar, lime juice, sugar, cumin, coriander, oregano and salt. Simmer for 45 minutes. Adjust seasoning if needed. Use sauce immediately and freeze remaining sauce in containers or freezer bags.
Venison Enchiladas
Servings: 4
Ingredients
1 1/2 lbs venison steak, thinly sliced
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp chili powder
1 tsp granulated garlic powder
1 tsp mexican oregano
1/2 tsp sea salt
4.25 oz black olives, chopped
1/4 cup fresh cilantro, chopped
2 cups shreded mexican style cheddar jack cheese, (divided)
2 cups green tomato enchilada sauce (see recipe above)
6-8 flour tortillas
2 green onions, chopped
sour cream
Instructions
Preheat oven to 375 degrees.
Slice the venison steak(s) into thin strips and add to a bowl. Season the meat with olive oil, ground cumin, chili powder, garlic powder, oregano and salt.
Continue reading, Venison Enchiladas with Green Tomato Enchilada Sauce from our friends at Nevada Foodies here.
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