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Same homie. I’m thinking of trying taquitos next.
They’re just tacos with extra steps.
Nice photo, btw. Those look delicious!
Yeh, but they extra step makes them crispy and crispy is love.
Enchiladas are just saucy tacos with melted cheese on top, which is also love
And thanks
My wife took it because my photos are terrible!
D’oh. I’m subscribed here, see three comments tallied, but can’t actually see the comments.
Anyway, I wanted to ask what the two green sauces / paste are. One seems too dark for guac, and one too light.
Probably salsa Verde and an avocado based cream sauce.
avocado based cream sauce
Oh wow, so that’s a thing, eh?
Gonna try it with Greek yogurt, thanks!
Homie forgive me I just saw this. It’s Salsa Verde and cilantro lime guac. Recipes below for posterity’s sake. All amounts are to taste, these are just what I used here.
Salsa Verde (on the hot side. I think it’s easier to take away heat than it is to add) 10 Medium Talmatios 2 Poblano Peppers 8 Jalapenos 2 Limes Juiced 1/2 Large Onion 1/2 Cilantro bunch 3-4 Garlic Cloves
Half of Tamaltios, Peppers, and garlic roasted Other half boiled in salt and pepper Add to blender, add lime juice, cilantro, onion, and salt. Blend Cool Season to taste
Cilantro Lime Guac (this takes away the heat) 3 Avocados 3 Limes 1/4 cup mexican crema (any sour cream probably works, but mexican crema hits different and I’m not smart enough to explain why) 1/2 bunch cilantro Salt & Pepper Water to achieve correct consistency
Blend in food processor
Fascinating. Thank you so much for taking the time to explain! ^^
So when you say “tamaltios,” I presume it’s like “tomatillos?” I also know them as Mexican ground cherries:
https://www.google.com/search?q=mexican+ground+cherries&tbm=isch
Yeah, it’s supposed to be tomatillo, not talmatios (my bad, I blame a healthy combination of stupidity and dyslexia) though I’ve never heard the term Mexican ground cherries before, let alone ground cherries.
