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Smoky Tinga and Pickled Onion
Our Tinga leans on white onion and patience: deeply savory and worth the wait, then finished and Pickled Onion.
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A Grilled Enchiladas, deeply savory and worth the wait, and served and Avocado.
Ingredients
What you'll need
- 1 lb enchiladas
- 1/2 cup white onion
- 1 tbsp fresh cilantro
- 2 tsp lime
- 1 medium ground cumin
- 1 lb corn tortillas
- a pinch kosher salt
- to taste fresh herbs, to finish
Method
Step by step
- Season the enchiladas generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the enchiladas and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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