Part 3/6:
- Alternative method: If a pizza baking sheet is unavailable, using a regular baking sheet works too. In this case, flipping the tortillas halfway through the drying process helps achieve the desired texture.
Making the Salsa Verde
While the tortillas dry, focus on preparing the salsa verde.
Blending the ingredients: In a blender, combine 20 pre-boiled tomatillos, four roasted green peppers, a handful of cilantro, half an onion, and two large garlic cloves. Add salt and chicken bouillon for seasoning.
Puree: Blend until the mixture is smooth.
Cooking the salsa: Heat some oil in a pan and pour the blended salsa into it. Adding a little bit of water aids in achieving a desirable consistency. Allow the sauce to simmer and adjust seasoning as required.