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Smoky Elote in Adobo
A Smoky Elote, the kind of plate you make on a quiet evening, and served in Adobo.
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Spiced Nachos and Queso Fresco
Deeply satisfying Nachos and Queso Fresco, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb nachos
- 1 tsp white onion
- 1/2 cup fresh cilantro
- 1 tbsp lime
- 2 tsp ground cumin
- 1 medium corn tortillas
- 1 lb kosher salt
- to taste good finishing oil
Method
Step by step
- Pat the nachos 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 nachos, 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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