CHARRED SALSA VERDE
Ingredients
4–6 SERVINGS
CHARRED SALSA VERDE
6–8 large poblano chiles (about 1½ lb. total)
1½ lb. tomatillos, husks removed, rinsed
1 medium onion, peeled, cut into 8 wedges
6–8 large poblano chiles (about 1½ lb. total)
3 Tbsp. extra-virgin olive oil, divided
2 serrano chiles
6 garlic cloves, unpeeled
3 Tbsp. extra-virgin olive oil, divided
½ tsp. ground cumin
1 tsp. kosher salt, plus more
1 cup cilantro leaves with tender stems
½ tsp. ground cumin
2 Tbsp. plus ⅔ cup extra-virgin olive oil
FILLING AND ASSEMBLY
1 medium onion
2 Tbsp. plus ⅔ cup extra-virgin olive oil
1 bunch curly kale (about 9 oz.), stems removed, leaves finely chopped
½ tsp. ground cumin
2 garlic cloves, finely chopped
1 bunch curly kale (about 9 oz.), stems removed, leaves finely chopped
4 oz. coarsely grated Monterey Jack cheese (about 1 cup), divided
Kosher salt
1 15.5-oz. can pinto beans, drained, rinsed
4 oz. coarsely grated Monterey Jack cheese (about 1 cup), divided
Cilantro leaves, lime wedges, sliced avocado, and hot sauce (for serving)
12 5"–6" corn tortillas
2 oz. coarsely grated Cotija (about ½ cup)
Cilantro leaves, lime wedges, sliced avocado, and hot sauce (for serving)