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fix: adjust chili powder and jalapeno amounts and add salsa verde garnish

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Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>
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nιcнolaѕ wιlde 2023-11-14 12:49:19 -08:00
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4
cook/mexican/Enchiladas Verdes.cook
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@ -7,8 +7,8 @@ Peel and quarter the potatoes.
In a #large pot{} over medium-high heat, add the @Russet potatoes{1%lb}, enough water to cover, and a generous pinch of salt. Bring to a boil and cook until the potatoes are cooked through, about ~{10%minutes}. Drain and let cool slightly. Dice the cooked potatoes into 1/2 inch pieces.
In a #large nonstick or cast-iron pan{} over medium-high heat, heat the @olive oil{1%Tbsp}. Add the diced @onion{1}, @garlic{2%cloves}, and a pinch of @salt{} and cook until the onion is translucent, about ~{7%minutes}. Add the potatoes, @peas{1/2%cup}, @jalapeño{1/2}, @chili powder{1/2%tsp}, and salt to taste and cook until the jalapeño has softened and the potatoes start to coat the mixture, ~{5%minutes} more. Taste and adjust salt if needed.
In a #large nonstick or cast-iron pan{} over medium-high heat, heat the @olive oil{1%Tbsp}. Add the diced @onion{1}, @garlic{2%cloves}, and a pinch of @salt{} and cook until the onion is translucent, about ~{7%minutes}. Add the potatoes, @peas{1/2%cup}, @jalapeño{1/4}, @chili powder{1/8%tsp}, and salt to taste and cook until the jalapeño has softened and the potatoes start to coat the mixture, ~{5%minutes} more. Taste and adjust salt if needed.
In a #small baking dish{}, pour about 1/2 cup of the @salsa verde{2%cups} and spread it around to coat the bottom. Fill each @corn tortilla{8} with about 1/4 cup of the potato mixture, roll it up, and place it seam side down in the dish. Repeat with the remaining tortillas, lining them up snugly in the dish. Spread the remaining salsa verde on top of the enchiladas. Bake until the salsa bubbles and the edges of the tortillas begin to crisp slightly, about ~{20%minutes}.
Garnish with the toasted @pumpkin seeds{1/2%cup} and @cilantro{1/4%cup} and serve with the @avocado{1} and @black beans{2%cups}.
Garnish with the toasted @pumpkin seeds{1/2%cup}, a little more salsa verde, and @cilantro{1/4%cup} and serve with the @avocado{1} and @black beans{2%cups}.

7
docs/mexican/enchiladas-verdes.md
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@ -20,8 +20,8 @@ tags:
- :garlic: 2 cloves garlic
- :salt: some salt
- :green_circle: 0.5 cup peas
- :hot_pepper: 0.5 jalapeño
- :hot_pepper: 0.5 tsp chili powder
- :hot_pepper: 0.25 jalapeño
- :hot_pepper: 0.125 tsp chili powder
- :tomato: 2 cups [salsa verde][3]
- :flatbread: 8 [corn tortilla][2]
- :jack_o_lantern: 0.5 cup pumpkin seeds
@ -67,7 +67,8 @@ enchiladas. Bake until the salsa bubbles and the edges of the tortillas begin to
### Step 6
Garnish with the toasted pumpkin seeds and cilantro and serve with the avocado and [black beans][4].
Garnish with the toasted pumpkin seeds, a little more salsa verde, and cilantro and serve with the avocado and
[black beans][4].
## :link: Source