Tag Archives: tomatillo

Chicken Enchiladas with Tomatillo Sauce | Enchiladas Verdes

Recipe by Lola

Ingredients (enchiladas):
1 whole chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
1 whole onion
5 cloves garlic
10 tomatillos husked and rinsed
2 serrano chiles
Salt (to taste)
Water (enough to cover ingredients)
3 cups chicken broth divided
1/2 cup oil

Ingredients (garnish):
2 cups Mexican cream
1 onion sliced very thinly
1 cup crumbled cotija cheese


  1. Bring onion, garlic, tomatillos, and chiles to a boil over medium-high heat until soft, but not soggy – approximately 10 to 15 minutes. Drain ingredients and allow them to cool before blending.
  2. Combine cooked onion, garlic, tomatillos, and chiles with salt and 1 cup chicken broth in a blender. Blend on high setting until smooth.
  3. Mix sauce with remaining 2 cups chicken broth in a medium sauce pan and simmer on low-medium heat for approximately 30 minutes.
  4. In a separate frying pan, prepare oil over medium-high heat and allow to get hot.
  5. In the meantime, warm tortillas on a comal or flat griddle. You may also wrap them in a cotton dish towel and heat them in the microwave for 25 seconds. Warming the tortillas prevents breakage when you lightly fry them in oil.
  6. Then working one at a time, lightly fry tortilla in the hot oil for 10 seconds on each side. Tortillas should still be soft.
  7. Immediately dip the tortilla in green tomatillo sauce to coat both sides and then stuff with approximately 2 tablespoons of shredded chicken. Roll tightly as if rolling a taquito. Arrange on individual plates, or side-by-side in a large platter with the seam faced down.
  8. Serve immediately with Mexican cream, sliced onion, and cotija cheese on top.

Green Salsa for Picaditas | Salsa Verde Para Picaditas

by Marisela (Yoli) Dorantes (my mother’s close friend)

4 large tomatillos peeled
3 chile jalapeño (or chili serrano if you prefer more spice)
¼ medium onion
2 cloves garlic
Salt (or powdered chicken bouillon) to taste


  1. Boil tomatillos on medium flame until soft, about 20 minutes.
  2. Remove tomatillos from water and blend with onion and garlic.
  3. Season with salt or powdered chicken bouillon and mix well.

Green Chile with Pork | Chile Verde

by Dolores M. Wiarco (my mother)

2 tablespoons oil
5 pounds pork butt roast cubed into 1-inch pieces
1 onion diced
5 garlic cloves diced
Salt (to taste)
Pepper (to taste)
4 Anaheim chiles deveined, deseeded, and sliced thinly into strips
2 jalapeño chiles deveined, deseeded, and sliced thinly into strips
3 guero chiles deveined, deseeded, and sliced thinly into strips
10 tomatillos husked and rinsed to remove sticky film
2 large tomatoes diced

Salt (to taste)
Pepper (to taste)


  1. Prepare pan with oil on medium-high heat. Add meat to pan with garlic and onion and allow meat to brown. Move consistently to avoid burning. Add salt and pepper. Cook until about two-thirds way complete, then add sliced chiles.
  2. Mix well and allow chiles to cook an additional 7 minutes or until meat is completely browned.
  3. Add diced tomatillos and diced tomatoes, stir, and lower heat to low-medium. Allow to cook until tomatoes and tomatillos soften.
  4. Add enough water to cover ingredients completely, plus one additional inch. Raise heat to high, stir, bring to a boil, then lower to lowest setting and allow to simmer for 90 minutes or until meat is completely tender. Taste and adjust salt.
  5. Serve hot.