Chalupas

Method

1. Put 120 g of tomatillos and 1 serrano chilli in a small saucepan, cover with water and bring to a simmer over medium heat. Cook 8 minutes, until the tomatillos turn from bright to olive green and are soft but not burst. Lift them out with a slotted spoon, keeping a little of the cooking water.
2. Blend the tomatillos and chilli with 1 clove of garlic, 2 tbsp of chopped coriander and 0.25 tsp of salt, loosening with a spoonful or two of the cooking water until the salsa verde pours from the spoon but still coats it. Taste for salt and set aside; it should be sharp and warm, not smooth as a purée.
3. In a bowl, mix 70 g of masa harina with 0.25 tsp of salt, then work in 45 ml of warm water. Knead 2 minutes to a smooth dough that feels like soft modelling clay and does not crack when pressed at the edge; add water a teaspoon at a time if it does. Cover with a damp cloth and rest 10 minutes.