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Slow-Braised Enchiladas with Charred Corn
Deeply satisfying Enchiladas with Charred Corn, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb enchiladas
- 1 medium white onion
- 1 lb fresh cilantro
- a pinch lime
- 4 oz ground cumin
- 1/4 cup corn tortillas
- 2 tbsp kosher salt
- to taste good finishing oil
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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