3 recipes that use jalapeño chillies, with photos, step-by-step instructions and cook times. The quickest, Nacho chips & sour cream, takes 15 minutes. It is most often cooked with coriander, epazote and garlic.
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Crisp nacho triangles layered with a garlicky sour cream, jalapeño chillies and cheddar, baked for just 5 minutes until the cheese melts. Serve straight away with hot salsa. You can also serve the sour cream and salsa separately as dips.
Pozole verde is the green pozole of Guerrero, where Thursday is pozole day and families gather round big bowls of it in Chilpancingo and Acapulco. The broth gets its colour and body from tomatillos, green chillies, coriander and toasted pumpkin seeds (pepitas) blended into a creamy sauce, and it is full of plump, chewy hominy (maíz pozolero), the nixtamalised corn kernels that open like flowers as they cook. This vegetarian version swaps the usual pork for oyster mushrooms and chickpeas, which give the soup a meaty bite. Serve it with the garnishes in little bowls so everyone builds their own: shredded cabbage, radish, onion, oregano, lime and crisp tostadas. Chef's tip: toast the pumpkin seeds only until they puff and start to pop; if they turn brown the whole pot tastes bitter and goes khaki instead of bright green.
Mole verde is the brightest of Oaxaca's seven moles: instead of dried chillies and chocolate it is built from tomatillos, fresh green chillies and a fistful of herbs (hoja santa, epazote, parsley) and thickened with masa or pumpkin seeds. In Oaxaca it is often cooked with white beans and vegetables, which is how we make it here, with potatoes, courgette, green beans and chayote. The sauce is tangy, herbal and silky, and goes with white rice or warm corn tortillas. It is vegan as long as you use vegetable stock. Chef's tip: blend the raw herbs in at the very end, off the heat; cooked any longer they turn grey and lose their fresh perfume.
