Take it from someone who learned the hard way: tomatillos are very much not green (under-ripe) tomatoes. They’re a completely different product with a different flavor. Tomatillos also have a lot more pectin than tomatoes, which gives this salsa nice body....
While I understand that making corn tortillas from scratch is a bit of a pain, if you can summon the effort, that’s really the detail that takes a taco from edible to amazing....
If you’ve got an immersion circulator, this is by far the easiest way to do carnitas. While it takes a long time, it really could not be easier, and it’s completely foolproof....
This is a sort of dish with multiple refractions. I got it from the Ottolenghi team, and have begun adapting it to my own whims, and they took inspiration from Mexican cooking, even if it’s not one specific dish....
From a Rick Bayless recipe. Ingredients Olive oil 1 cauliflower, cut into bite-size pieces 1 onion, thinly sliced 2 poblano peppers, 1 cm dice 100 g crème fraîche Salt Handful cilantro, roughly chopped Corn tortillas Method Preheat an oven to 200 °C (400 °F)....
This is a salsa in the Mexican, rather than Italian sense. I don’t entirely remember how this name came to be. Perhaps that this is a step up from the most basic salsa it’s possible to make, tossing a few ingredients together in a bowl....