Ingredients
Kosher salt
1 lb. tomatillos (about 15 medium), husked and rinsed
3 jalapeos, stemmed and halved lengthwise (seeded, if you like)
1 large yellow onion, half cut into 4 wedges, half chopped
2/3 cup roughly chopped fresh cilantro
1-1/2 Tbs. canola oil
1 lb. lean ground beef
2 tsp. ground cumin
Freshly ground black pepper
8 6-inch corn tortillas
1-1/2 cups shredded Monterey Jack cheese
Fine Cooking
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1 lb. tomatillos (about 15 medium), husked and rinsed
3 jalapeos, stemmed and halved lengthwise (seeded, if you like)
1 large yellow onion, half cut into 4 wedges, half chopped
2/3 cup roughly chopped fresh cilantro
1-1/2 Tbs. canola oil
1 lb. lean ground beef
2 tsp. ground cumin
Freshly ground black pepper
8 6-inch corn tortillas
1-1/2 cups shredded Monterey Jack cheese
Description
An Easy, Homemade Salsa Verde Adds A Tangy Kick To These Hearty Enchiladas.
Fine Cooking
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