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Mexican

Guajolota

Mexico City's most unapologetic breakfast: a hot, salsa-slicked tamal verde stuffed whole into a crusty bolillo. Sold from street carts at dawn and eaten standing up, it is soft masa inside crisp bread, with just enough green chilli to wake you.

Breakfast
100 min30 prep · 70 cookMedium464 kcalper serving
Guajolota

Method

  1. Put 3 dried corn husks in a bowl, cover with just-boiled water, weigh them down with a plate and leave to soften for 20 minutes. Drain and pat dry; tear one husk lengthways into two thin strips for tying.
  2. Put 80 g of tomatillos, 1 serrano chilli and 1 garlic clove in a small saucepan, barely cover with water and simmer over a medium heat for 8 minutes, until the tomatillos turn olive-green and soften without bursting. Drain, reserving a spoonful of the cooking water.
  3. Blend the drained tomatillos, chilli and garlic with 20 g of white onion, 5 g of coriander, a pinch of the salt and the reserved cooking water to a loose, bright green salsa. Toss 40 g of shredded chicken with half the salsa and set the rest aside for the torta.

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Per serving

464kcal
17gprotein
50gcarbs
23gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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