The food was a simple spread of antojitos, made from the finest ingredients--queso fundido with chorizo made in her son's carnicería; flautas de pollo (we had a serious and lengthy discussion about the proportions of oil and lard in which to fry them) with salsa verde and all the trimmings; little albóndigas (meatballs) in chipotle sauce; and jícama with chile, lime, and pickled ginger. There were also chicken tamales, a gift from a neighbor's housekeeper in honor of the visitors. Maria and her daughter handled everything--after catering for a dance and a film crew from 8 p.m. until 3 a.m. the previous night. Did I mention she is amazing?
The next morning I sat at my sister's flower-covered table eating a leftover chicken tamale with green sauce for breakfast. It was yet another brilliant, 80-degree day. I had absolutely nothing that I had to do. Qué rica, indeed.
This is a quick, versatile, tangy sauce of the “cooked” category of Mexican salsas. It is fabulous with scrambled eggs, tamales, and chicken tostadas, and is the ideal accompaniment to a true quesadilla made with fresh masa. If you cannot find fresh tomatillos, generally available in large markets, the canned tomatillos available online, if not in your neighborhood, are a very good product; they are already cooked, so you can skip that step. Makes about 2 cups.
1 medium-large clove garlic, peeled
½ tea salt
¼ cup chopped fresh cilantro
1 chile Serrano, chopped, seeds removed or not