Salsa has to be one of the cornerstones of the Mexican kitchen. The secret to the tangy, punchy, green salsa that is served throughout Mexico (and many Mexican restaurants here in New Zealand) is the tomatillo.
It is a relative to the gooseberry, but a little larger. It’s to be eaten green, not when it is at its fully-ripe yellow. Tomatillo are quite hard to find fresh in NZ, so in the recipe below I have used canned ones I bought at Raeward Fresh.
The salsa can last in your fridge covered for up to two weeks and be used in a variety of different meals. Enjoy!
PREP TIME: 10 mins
COOK TIME: 10 mins
SERVES: 2 people
1 can refried black beans (I used La Morena brand)
120g bag baby spinach
1 avocado, halved, sliced and scooped out
10g-15g pack coriander
4 corn tortilla (I used Tio Pablo brand but could just use small wraps)
2 sweet baby peppers, thinly sliced
1 can tomatillos, drained
1 large red onion, diced
1 clove garlic
Half the pack of coriander above, roughly chopped
3 jalapeno, roughly chopped
Juice of one lemon
1 teaspoon salt
1 fresh chilli, roughly choppedMethod
1.Combine all the ingredients for the salsa in a food processor and blend until you have the consistency you like. I like mine quite smooth. Pop into a bowl and set aside.
2.Boil the jug and place the spinach in a sieve. Pour over boiling water to wilt the spinach and set aside.
3.Heat the refried beans in a pot, and dry pan-fry the tortilla until golden. Once everything is ready, you can scramble the eggs.
4.Whisk the eggs in a bowl and heat a fry pan to a medium heat with a little butter. Pour in the egg mixture and let it sit, without stirring (never stir scrambled eggs, only ever fold!), for about 15 seconds. Use a spatula and lift and fold the egg over from the bottom of the pan. Let it sit for another 10 seconds, then lift and fold again.
5.Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final fold and you are ready to make up the tortilla.
6.Smear the bottom of each tortilla generously with refried beans. Next top with the wilted spinach, divided evenly across the 4 tortilla. Next on go the scrambled eggs, then avocado, then finally spoon a generous amount of the tomatillo salsa over the top.
7.Garnish with coriander and sliced peppers and serve immediately.