INGREDIENTS
2 tsp
2 limes, fresh juice from
2
Ancho chilies
2 1/2
lbs Asparagus, green
1
Cilantro, Fresh leaves
2
medium cloves Garlic
1
Lime, wedges
1
Onion, small
2 tsp
Oregano, dried
1
Pickled red onion
1
Chipotle chili and 1 tablespoon sauce from
1
Kosher salt and freshly ground black pepper
1 tbsp
Cider vinegar
2 tbsp
Vegetable oil
24
Corn tortillas
1
Queso fresco or queso cotija
2/3 cup
Sour cream or mexican crema