Tomatillo
2 recipes found
Aguachile Shrimp Salad
Aguachile, the fiery dish from Mexico’s Pacific coast, means “chile water,” a reference to the bold sauce, which blends lime juice, dried chiles, fresh serranos, cilantro and cucumbers. Fresh raw shellfish, such as shrimp or scallops, are marinated and lightly cooked by the acid. Here, the aguachile sauce is swirled into sour cream with just a touch of mayo to turn it into a silky and electric dressing for quickly boiled shrimp, and thinly sliced tomatillos add a crisp, gooseberry-like freshness. Since the shrimp is cooked, the dish travels well, making it the perfect centerpiece for a picnic or a summer get-together. Feel free to use shell-on shrimp if you prefer and peel them after cooking.
Enchiladas Suizas (Creamy Chicken Enchiladas)
Enchiladas Suizas are sort of a lie. They are neither chile-laden nor from Switzerland. The name likely comes from using an abundance of cream and cheese in the recipe, which Mexicans associate with the alpine country due to its famous dairy production. These enchiladas, a combination of lightly fried corn tortillas filled with tender shredded chicken, bathed in velvety salsa verde and blanketed with melted cheese, were invented in the early 20th century at the famed Sanborns de los Azulejos, a Mexican café chain that turned the dish into a cultural icon throughout Mexico. That salsa verde? It is swirled into cream with a simple roux to keep the thickened salsa from separating and to tame any heat that you might expect from serrano chiles. For a weeknight-friendly version, shredded rotisserie chicken can save you some time.