Updated from the recipe archive
I love Mexican food, I can’t get enough of it. When I moved to California for grad school, I learned to cook authentic Mexican food (I’ve finally learned what a real taco is). That being said, I don’t make the sauce from scratch in this recipe. Using a jar of salsa verde really cuts down on the prep time and still tastes wonderful. Make sure you buy a quality brand of salsa, don’t skimp on this part. But if you’ve got the time and ingredients, I recommend making your own salsa verde by following Elise’s Chile Verde recipe.
