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Street-Style Chile Relleno with Lime Crema
Our Chile Relleno leans on white onion and patience: rich without ever feeling heavy, then finished with Lime Crema.
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Free recipe
Weeknight Barbacoa in Adobo
Weeknight Barbacoa in Adobo -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb barbacoa
- a pinch white onion
- 4 oz fresh cilantro
- 1/4 cup lime
- 2 tbsp ground cumin
- 1 cup corn tortillas
- 3 cloves kosher salt
- to taste flaky salt
Method
Step by step
- Pat the barbacoa 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 barbacoa, 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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