Chilaquiles Verdes
Lightly fried corn tortillas are smothered in salsa and simmered until just softened before being drizzled with cashew crema and finished with cilantro and radish.
SERVES 4
For the roasted salsa verde:
3-4 tomatillos (about 2½ small white onion, cut into large dice1 garlic clove1 small serrano pepper½ teaspoon whole cumin seeds1 tablespoon canola oil½ cup water Juice of 1 lime2 tablespoons chopped cilantro1 teaspoon salt½ teaspoon black pepper
