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Spiced Chile Relleno in Adobo
Our Chile Relleno leans on white onion and patience: the kind of plate you make on a quiet evening, then finished in Adobo.
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Slow-Braised Enchiladas and Avocado
Deeply satisfying Enchiladas and Avocado, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb enchiladas
- 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 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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