Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream Recipe

Serves: 4 Save

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

Tequila Pineapple

Ingredients (3)

  • 1.5 oz. Cristalino Tequila
  • 4 oz. Pineapple Juice
  • Club Soda, to Top Off (Optional)

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