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Roasted Flautas and Pickled Onion
Our Flautas leans on white onion and patience: kissed with char and smoke, then finished and Pickled Onion.
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Slow-Braised Enchiladas with Lime Crema
Our Enchiladas leans on white onion and patience: the kind of plate you make on a quiet evening, then finished with Lime Crema.
Ingredients
What you'll need
- 1 lb enchiladas
- 4 oz white onion
- 1/4 cup fresh cilantro
- 2 tbsp lime
- 1 cup ground cumin
- 3 cloves corn tortillas
- 1 tsp kosher salt
- to taste a squeeze of citrus
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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