½ kilo of green tomato
4 serrano peppers
1 jalapeno pepper
1 poblano pepper
½ bunch of coriander
3 garlic cloves
1 teaspoon salt
¼ cup cream
1 tablespoon of sesame
1 cup of chicken broth
½ cup of Manchego cheese grated
2 tablespoons vegetable oil
COOK chili peppers, green tomatoes, garlic cloves and onion in boiling water; cook for 10 minutes over medium heat.
ROAST the poblano pepper on a comal or directly over the fire; Roast it until everything is completely roasted.
PLACE the chili in a plastic bag for five minutes, remove the skin and seeds.
TOAST sesame seeds in skillet over low heat until fragrant.
MOLCAJETTE sesame into powder.
BLEND the boiled vegetables, poblano pepper, coriander, garlic, salt, sesame and a cup of chicken broth.
HEAT a saucepan, add vegetable oil and pour in the sauce; cook over medium heat for 15 minutes.
BLEND cheese with cream until no traces of cheese remain.
EMPTY the blended mixture over the cold sauce and return to the heat for an additional 5 minutes over medium heat without boiling.
DOUBLE enchiladas with this delicious green sauce.