Tomatillo Sauce with Cream

Salsa de Tomatillo con Crema

Preparation info
  • 3 to 3½ cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Canned tomatillos are really a last resort here. They taste nothing like the real thing.

Chilaquiles are only the beginning of what you can do with this sauce. It is wonderful with grilled or poached fish, especially salmon, or pan-fried chicken cutlets.



Place the fresh tomatillos in a medium-size saucepan and add water to cover (about 3 cups). Bring to a boil over high heat and cook, uncovered, until the tomatillos have changed color, about 5 minutes. Drain, reserving ½ cup of the cooking liquid. If using canned tomatillos, omit this step.

Heat the oil in a small, heavy skillet over high heat until almost smoking and fry the tortilla u