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Baked Eggs with Salsa Verde

Preheat the oven to 190°C.Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with sa

Fresh fried corn chips with tomatillo salsa

1) Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. 2) Drain and reserve cooking liquid. Ad

Chilli verde

1) Preheat the oven to 180C/Gas 4. Add 120ml of the olive oil to a medium saucepan over a medium heat. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from the heat and set aside. 2) Place the pork shoulder in a l

Beef short rib enchilada

Preheat oven to 180C/Gas Mark 4. Tomatillo Salsa: 1) Combine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 125ml olive oil. A little caramelization is okay. Puree in a blender. Add chopped coriander and keep warm.

Goat barbacoa

1) Preheat the oven to 180C/Gas 4.2) Roast the chopped onion and Tomatillos on a baking tray in the oven until soft.3) Roast the chillies in a pan until toasted and aromatic, then place in a bowl, add the water, and re-hydrate until soft. 4) Place t

Maniladas with white cheese and roasted tomatillo sauces

For the maniladas:1) Preheat oven to 200 degrees C/Gas 6. 2) Boil manicotti in salted water for 8 minutes. Drain, reserving 120ml of pasta water and set pasta aside. 3) In a large frying pan, heat oil over medium heat. Saute onion until translucen

Mexican pork chili

1) Preheat oven to 160 degrees C/Gas 3. 2) Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the

Sharsh's white bean chicken chilli

1) Roast the poblano peppers under the grill turning often, until blackened and soft. Place them in a bowl and cover with cling film to cool (this will make peeling them easier). When cool, peel, seed and dice the poblano peppers. 2) Dice the onio

Chilli verde

1) Preheat oven to 180C/Gas Mark 4. 2) In a medium saucepan over medium heat, add 125ml of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside. 3) Place the pork shoulder in a large h

Mexicali prawns

1) Mix the paprika, garlic, onion, cumin and pepper in a bowl to make a rub. Add the prawns, coat well with the rub and set aside. 2) Preheat the oven to 180C/Gas 4. In a baking dish, toss together the tomatillos, onion, jalapeno and garlic. Toss w

Chilaquiles with roasted tomatillo salsa

1) To make the salsa: preheat the grill or oven to 290°C. 2) Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chillies, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil

Scrambled eggs chiliquiles with roasted tomatillo sauce

For the roasted tomatillo sauce: 1) Preheat oven to 190C/Gas 5. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting tin and roast until soft and golden brown about 20 to 25 minutes.

Chicken pepian

1) Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sh

Chilli verde pork

1) Heat the oil in a medium casserole or Dutch oven and add the onion, peppers and garlic. Saute until translucent, but do not brown. Remove and set the mixture aside. 2) Lightly grill the tomatillos over an open flame until lightly charred. Remove

Fresh Fried Corn Crisps with Tomatillo Salsa

Bring a pot of water to the boil and add the tomatillos, jalapeno, onion, garlic, and salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked veget

Maniladas with white cheese and roasted tomatillo sauces

For the maniladas:1) Preheat oven to 200 degrees C/Gas 6. 2) Boil manicotti in salted water for 8 minutes. Drain, reserving 120ml of pasta water and set pasta aside. 3) In a large frying pan, heat oil over medium heat. Saute onion until translucen

Mole poblano

1) Melt a little lard in a large saucepan over a medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, ro

Salsa verde pueblera

1) Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer, uncovered, until their colour has changed and they are cooked and soft but not falling apart, about

Cemita's puebla salsa verde

1) Blend the ingredients well and serve over your favorite poblano meals. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this r

Fish Fajitas with Spicy Salsa Verde

Preheat the grill to medium-high heat. Cut the fish into 1-inch strips and season with salt and pepper. Sprinkle with lime juice. With a rag or paper towel, grease the grill with oil to prevent sticking. Place fish on grill gently; and cook fo

Mexican Poached Eggs

Preheat oven to 190°C. Roast the poblano and jalepeno chillies directly in the flame of a gas burner, turning until charred on all sides. (Alternatively, if cooking with an electric stove, broil until charred.) Put chillies in a bowl, cover and s

Chicken Chilaquiles with Tomatillo Sauce

1. Preheat the oven to 190°C. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about

Pizza Dough Chicken Empanadas

1. Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. 2. Cook the chicken, partially covered, until cooked through, about 35

Green pork chilli

1) Preheat the oven to 200C/Gas Mark 6.2) In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the oil and spread on a baking sheet. 3) Roast for about 20 to 30 minutes, until soft and starting to brown, stirring

Chipotle Prawn Tacos with Avocado Salsa

Put the onion, jalapeno and garlic in a food processor and finely chop. Add the tomatillos, avocado and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the coriander. Heat a hob or outdoor grill to medium-high. Mix the

Green Enchiladas with Chicken

For the poached chicken: 1. Add 8 cups water, the chicken, salt and bay leaf to a large saucepan and bring to a boil. Reduce the heat to low, cover and cook for 10 to 12 minutes. 2. Remove the chicken from the water and let sit until cool eno

Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco

Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with c

Quinoa Sweet Potato Tacos

For the quinoa filling: Combine the quinoa, salt, jalapenos, sweet potatoes and 2 cups water in a saucepan over medium-high heat. Bring to a boil, reduce the heat to low and cook until the quinoa is tender and the water has been absorbed, about 20 mi