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Mexican
Weeknight Tamales with Lime Crema
Our Tamales leans on white onion and patience: the kind of plate you make on a quiet evening, then finished with Lime Crema.
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Free recipe
Grilled Enchiladas in Salsa Verde
Grilled Enchiladas in Salsa Verde -- balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb enchiladas
- 1 tbsp white onion
- 2 tsp fresh cilantro
- 1 medium lime
- 1 lb ground cumin
- a pinch corn tortillas
- 4 oz kosher salt
- to taste flaky salt
Method
Step by step
- Pat the enchiladas dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the enchiladas, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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