Tomatillos can be eaten raw, as in this Tomatillo Salsa Cruda; roasted, as in Salsa Asada de Aguacate (Avocado Salsa); grilled, as in this version of a classic salsa verde; or boiled, as in ...

Basic chilaquiles are then simmered with either salsa verde or salsa roja until they start to soften. This recipe is for the green-sauce version, with a fried egg, some crumbled cheese and a ...

Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber. Make Ahead: The salsa can be refrigerated for 3 days.

Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.