These were fun and tasty. I had a couple of fresh poblanos I wanted to use up so I roasted them atop the stove over a burner and scraped off the skins. They went atop some chicken thighs that I sauteed in a little oil and became the filling for the tacos and the enchiladas. Mrs J called from the grocery store and asked if I wanted her to pick anything up and I asked for tomatillos because they usually have a few. I had just read over several recipes for making salsa verde and every one of them wanted roasted tomatillos. She came back with several small, sad looking specimens but I went ahead and used them. Cut them in half and roast them under a broiler, then spin them in a blender with lime juice, half an onion, salt, pepper, a smashed garlic clove, a pinch of sugar, and as much of a fresh jalapeno as you can slip by the Missus. I used half of one, no seeds. Most of the recipes want a handful of cilantro with that but we decline on account it tastes like soap. But it’s pretty and makes a nice garnish, so there’s that.