SALSA DE ALBANIL (tomatillo salsa with avocado and queso fresco, for six)

Mexican brick layers typically prepare their midday meal on site, and this “bricklayer’s” salsa requires minimal heat, only enough to boil the tomatillos.  If it is served over eggs, it’s called huevos al albanil.

8 ounces tomatillos, husks removed, rinsed

1/3 cup plus 2 tablespoons roughly chopped cilantro

¼ cup minces white onion

2 serrano chiles, stemmed, seeded and finely chopped

1 clove garlic, minced

kosher salt to taste

4 ounces queso fresco, cut into twelve ¼ inch slices  

1 avocado, halved, pitted, peeled and cut into 12 slices

warm tortillas, for serving


1.  Bring tomatillos and 4 cups water to boil in a 4 quart saucepan.  Cook until tomatillos are just soft, about 5 minutes.  Drain and set aside to cool.

2.  Place tomatillos, 1/3 cup cilantro, 2 tablespoons onion, chiles, garlic and salt in a blender or food processor and pulse until slightly chunky, about 20 pulses.  Pour salsa into a serving dish and alternately layer queso fresco and avocado over salsa.  Sprinkle with remaining cilantro and onion.  Serve with tortillas.

from Saveur Magazine

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