Tomatillo Salsa for Birria
A classic Mexican tomatillo salsa, perfect for serving with birria tacos or plates. This recipe involves boiling tomatillos and charring a tomato and chiles for a deep, smoky flavor.
A classic Mexican tomatillo salsa, perfect for serving with birria tacos or plates. This recipe involves boiling tomatillos and charring a tomato and chiles for a deep, smoky flavor.
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Place the tomatillos in a pot and cover with water. Bring to a boil.
Boil for 15-20 minutes, or until the tomatillos soften, change color from bright green to olive green, and their skins begin to crack.
While the tomatillos are boiling, place the red tomato, serrano chiles, and optional chile de árbol on a foil-lined comal or pan over medium-high heat.
Char the tomato and chiles on all sides until they have blackened spots.
Place the fresh cilantro and the charred tomato and chiles into a blender jar.
Using a slotted spoon, transfer the boiled tomatillos from the pot directly into the blender jar.
Season with salt to your preference.
Secure the lid and blend until the salsa reaches your desired consistency. Do not add any extra water.
Pour into serving bowls and enjoy with birria or chips.
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