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Mexican
Chipotle Tinga in Salsa Verde
Our Tinga leans on white onion and patience: kissed with char and smoke, then finished in Salsa Verde.
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Weeknight Mole and Queso Fresco
Deeply satisfying Mole and Queso Fresco, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb mole
- 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 mole 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 mole, 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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