2-3 large Hass avocados

1 chopped seeded and deveined chile (jalapeno or serrano)

1 medium grated tomato discard skin

1 /2 cup of Estolia’s Original or Roasted Chile Verde

1 tablespoon of fresh lime juice

Sea salt to taste

Cut avocado in half and discard seed. Scoop out avocado meat and place in bowl. Mash avocado with a fork  or potato masher if you making a bigger quantity. Add chopped chile, grated tomato, chile verde sauce, and lime. Salt to taste. Serve immediately or cover and refrigerate. Avocado’s have a tendency to darken so make sure the lime juice is added and the container is sealed.

Variation: add chopped onion,  roasted garlic, or cilantro for a twist

1-16 oz container of Estolia’s Roasted Chile Verde Sauce

2 fresh chiles (use Anaheim, Poblano, or Pasilla)

2 tbl of safflower, sunflower, or grapeseed oil

¼ of a grated white onion

¼ tsp of Mexican oregano

¼ tsp of thyme

4 bags of prewashed baby spinach equaling 6 cups

5 cups of chicken broth (homemade preferably)

¾ cup of crema (substitute with heavy whipping cream)

½ cup of safflower, sunflower, or grapeseed oil , for frying

6-8 dried out corn tortillas  (stale preferably, sliced into strips)

fresh cilantro or epazote for garnish

Salt to taste

Get a plastic bag and line with wet paper towels.

Roast chiles over flame either on stove or grill; you can also use broiler. Turn frequently until the chile is blackened all over.  As the chiles are cooked place in between the paper towels to steam, this will help in the peeling process. Peel chiles remove seeds and devein. Pull apart chile into strips (rajas). Set aside.

In a heavy pot add 2 tablespoons of oil sauté onion until browned NOT BURNT similar to a grilled crunchy onion. Add herbs and chile rajas heat through and add Estolia’s Roasted Chile Verd sauce. Add broth to sauce and spinach. Cook until thickened add to blender and purify. Push through strainer and return to pot and heat. Add remaining broth and whipping cream until thick-cook on medium-low.

Fry tortillas strips while soup is simmering. Serve soup with tortilla strips and garnish with cilantro or epazote.

Variations: add cooked shredded chicken and/or a little roasted corn for another delicious treat!

1-32 oz of Estolia’s Chile Verde Sauce

1 whole chicken (cleaned thoroughly)

2 cloves of garlic

1/2 of onion

Estolia’s Chile Verde Salt or regular salt will do

2 1/2 cups chicken stock

2 tablespoons of safflower, sunflower, or grapeseed oil, for frying

In stock pot add water, chicken, garlic, and onion. Cook on medium-low and be sure to clean up chicken scum that forms in the pot. When the chicken is fork tender remove from pot and allow to cool. Strain broth and transfer back into port free of debris. When the chicken is cool enough to shred add the chicken back into pot and add Estolia's Chile Verde sauce. Cook until consistency you desire. Salt to taste.

Variations: add diced potatoes and fresh cut string beans when you add the Estolia's Chile Verde sauce. Serve over white rice!

1-16 oz Orginal Estolia’s Chile Verde Sauce

½ cup of sour cream or Mexican crema

Safflower, sunflower, or grapeseed oil for frying

1 dozen tortillas preferably from a tortilleria*

2 cups of cooked, shredded, well seasoned chicken

1-1 ½ cups of  queso blanco (can substitue with Monterey or Pepper Jack)

sea salt for taste

Heat Estolia’s Original Chile Verde sauce, in a skillet, add sour cream. Set aside. In another skillet heat oil to fry tortillas on both sides quickly, drain and keep warm. Dip tortillas in Chile verde sauce and fill with chicken and cheese and roll them and place them side by side in a cooking dish.  Re-heat sauce and dilute if needed and when serving pour over enchilada.

Variation: use fresh shredded crab meat, pouched fish, shredded beef, or carnitas.

*Tortilleria is a tortilla bakery where masa and tortillas are produced and sold. Traditional masa has not changed its recipe-field corn soaked in slaked lime and water. Unfortunately, today some tortilleria's cut corners by adding maseca which changes the flavor, texture and outcome after cooking. Although, it is difficult to find a tortilleria who produces masa the traditional way, if you are lucky to find one, I promise there is nothing more delicious than a true authentic corn tortilla.