Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream Recipe
Ingredients (26)
- For the Salsa Verde:
- 1 1/2 pounds tomatillos, husks and stems removed
- 1 to 2 jalapeño or serrano peppers, stem and seeds removed
- 2 medium white onions, divided
- 1 bunch fresh picked cilantro leaves and tender stems, divided
- Kosher salt
- 2 tablespoons fresh juice from about 2 limes, plus 1 lime cut into wedges for serving
- For the Filling:
- 2 tablespoons vegetable oil
- 4 medium cloves garlic, thinly sliced, divided
- 2 teaspoons ground cumin seed
- 1 teaspoon ground ancho chili powder
- 2 bunches flat leaf spinach, washed and roughly chopped
- Freshly ground black pepper
- 1 (28-ounce) can hominy, drained
- For the Cashew Cream:
- 1 cup rosted cashews
- 1 medium clove garlic
- 2 chipotle peppers packed in adobo sauce
- 1/2 cup water or vegetable stock
- 1 teaspoon red wine vinegar
- To Assemble:
- 18 soft corn tortillas, warmed and wrapped in foil or stored under a damp dish towel
Directions
Learn how to make this recipe at Serious Eats
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