Not only does this salsa complement chicken flautas, it will enliven just about any dish, particularly grilled, broiled, or roasted meat, poultry, or fish. It has quite a kick from the chiles, and that is how it should be. The heat can always be controlled by the number of chiles used and whether some or all of the seeds and ribs are removed from them (the more you remove, the milder the sauce will be). Think of this as a blueprint, not a recipe. Just about any chile with a good kick, like chipotles, chiles de árbol, or piquin, can be substituted for the pasillas de Oaxaca.
- 1 pound tomatillos, husked, washed, and roasted (see Notes)
- 3 pasilla de Oaxaca chiles, wiped clean, stemmed, most seeds tapped out, and toasted
- 3 small garlic cloves
While the tomatillos are cooling, soak the chiles: Put them in a bowl and pour over enough cold water to cover them completely. Soak until pliable but not completely softened, about 20 minutes. Drain.
Combine the drained chiles, garlic, and one-third of the cooled tomatillos in a blender jar and blend until smooth. Add the remaining tomatillos and blend, using quick on/off pulses, just until smooth; don’t overblend. Pour into a bowl and season with salt. The salsa can be kept at room temperature for up to 4 hours or refrigerated for up to 12 hours before serving.
Before roasting, remove the husks and wash thhe tomatillos thorougly to remove all traces of stickiness. Leave the cores intact.
Nutritional information is based on 4 servings.