Mexican cuisine · Vegetable Dishes

Verdolagas en Salsa Verde

Tender purslane simmered in tangy tomatillo sauce with potato cubes, served with warm corn tortillas.

Ingredients · for 4 servings

• 600 g purslane (verdolagas)
• 500 g tomatillos
• 2 serrano chiles
• 1 white onion
• 3 garlic cloves
• 400 g waxy potatoes
• 3 tbsp oil
• 250 ml vegetable broth
• 8 corn tortillas
• Salt, pepper

Instructions

1. Wash the purslane, remove the tough stems and roughly tear the leaves; peel the potatoes and cut into 2 cm cubes.
2. Remove the tomatillos from their husks, wash them and cook with the serrano chiles in boiling water for 8–10 min., until they turn from bright green to olive green.
3. Finely puree the tomatillos and chiles with half the onion, the garlic and 100 ml of the cooking water.
4. Dice the remaining onion, sauté in oil for 3 min., add the puree and reduce over high heat for 5 min., until the sauce darkens and thickens.
5. Add the potato cubes and broth, season with salt and pepper and cook covered over gentle heat for 15 min., until the potatoes are tender.
6. Fold in the purslane, let it wilt for just 3–4 min. and serve immediately with warm corn tortillas.