A spicy salsa made with tangy tomatillos (a sour small green fruit) coriander and hot green chilli.
Blend with avocado to make a richer, creamier dip. To serve with enchiladas or chilaquiles, heat the salsa, thinning with a little water or stock if needed.
Enchiladas are quick-fried corn tortillas dipped in chilli sauce rolled around a warm filling such as refried beans, potato or chicken and served with more sauce, crema, crumbled cheese and slices of onion.
Chilaquiles are totopos (chips) cooked in a sauce and then topped with cream, crumbled cheese and slices of onion.