Michelle holidayed in Mexico last year and came home talking about a sauce she enjoyed whilst there, a Mexican tomatillo sauce or salsa verde. This sauce was served alongside other food as a salsa with a kick of heat and can be served both hot and cold. Tomatillos themselves are fruits that look very similar to a green tomato but are slightly bitter on the palate. We’ve never managed to find tomatillos locally, however we received a jar in the box gifted to us by La Costena UK/Mextrade and decided to make the sauce.
We served the sauce with chicken enchilladas. We sauted chicken, together with sliced pepper, red onions and a good teaspoon of a homemade spice blend that we use for pulled pork (the recipe for the spice blend is also attached below). If you don’t fancy chicken you can use steak, pork, vegetables, your choice. We fried both sides of our corn tortillas (we used Santa Maria tortillas as these are readily available in supermarkets) in a little oil, this stops them going soggy, before filling them with the chicken mixture. We then layered up the dish as follows: pour half the tomatillo sauce in the base of an oven-proof dish, lay the chicken filled tortillas on top and then cover with the remaining tomatillo sauce and top off with a layer of grated cheese before placing in an pre-heated oven at 180CFan for 20 minutes or until golden. Declicious served with our refried beans and guacamole.0