Garlic Serrano Sauce

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This Garlic Serrano Sauce is one of those recipes that earns a permanent spot in your rotation. Slow-cooked garlic, serranos, and tomatillos are blended with toasted pumpkin seeds and a crispy tortilla to create a smooth, savory green sauce with just enough heat to keep things interesting. Try this sauce with our Garlic Serrano Chicken recipe.

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What makes this sauce unique is the way the ingredients are cooked before blending. The garlic slowly cooks in beef tallow until soft and lightly golden, while the serranos and tomatillos soften and develop deeper flavor in the same pan. Toasted pumpkin seeds add body and richness, while the fried tortilla helps create a smooth, velvety texture.

The result is a versatile sauce that works equally well spooned over grilled chicken, steak, pork, tacos, roasted vegetables, eggs, or served alongside tortilla chips.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Beef tallow

• Knife

• Skillet or Saucepan

• Citrus Juicer

• Blender or Hand Blender

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DIRECTIONS

STEP 1: TOAST

• Toast the pumpkin seeds in a dry pan over medium heat until lightly golden and fragrant. Remove and set aside.

STEP 2: GARLIC

• Add the beef tallow to the same pan and reduce the heat to low. Cook the garlic until soft and lightly golden, about 10 minutes. Remove and set aside.

STEP 3: TORTILLA

• Increase the heat to medium-high and fry the tortilla until deeply golden brown and crisp. Remove and set aside.

STEP 4: SAUTE

• Reserve the tallow, then cook the onion, serranos, and tomatillos in the same pan until softened and lightly charred.

STEP 5: BLEND

• Allow the tallow to cool slightly.

• Add the garlic, onion, serranos, tomatillos, tortilla, pumpkin seeds, lime juice, oregano, bouillon, reserved tallow, and water to a blender.

• Blend on high until very smooth, adding additional water as needed to reach your desired consistency.

• Taste and season with kosher salt.

• Serve warm.

NOTE: For an extra-smooth sauce, strain through a fine mesh sieve before serving.

STORAGE: Store in an airtight container in the refrigerator for up to 5 days. Reheat and stir before serving.

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INGREDIENTS

Makes 2 cups

• 2 TBSP beef tallow

• 12 cloves garlic

• 4 serrano chiles

• Juice of 1 lime

• 1/8 tsp Mexican oregano

• 1/4 white onion

• 1/2 TBSP chicken bouillon powder

• 4 tomatillos, husked

• 1 corn tortilla

• 2 TBSP raw pumpkin seeds

• 1/2 C water, plus more as needed

• Kosher salt to taste (about 1/2–1 tsp)

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