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Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream

J. Kenji López-Alt
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

About 2 limes, fresh juice from

2

Chipotle peppers

2

bunches Flat leaf spinach

5

medium cloves Garlic

1 28 ounce can

Hominy

1

Jalapeno or serrano peppers

1

bunch Picked cilantro, fresh stems leaves and tender

1 1/2

lbs Tomatillos

2

White onions, medium

1/2 cup

Water or vegetable stock

1 tsp

Ancho chili powder, ground

1

Black pepper, Freshly ground

1

Kosher salt

1 tsp

Red wine vinegar

2 tbsp

Vegetable oil

2 tsp

Cumin seed, ground

1 cup

Rosted cashews

18

Corn tortillas, soft