Spoon
the hot sofrito over the enchiladas and scatter the remaining cheese mixture on top; drizzle some of the Smoky Tomatillo Salsa and crema over them and serve, passing additional salsa and crema at the table.
Not exact matches
To make the
Sofrito, heat a heavy skillet over medium heat and add the olive oil and when
hot, add the green pepper, onions, garlic, and chiles.
Puerto Rico has two
hot sauces of note: one is called pique and is made with acidic Seville oranges and habaneros; the other is
sofrito, which combines small piquins («bird peppers») with annatto seeds, cilantro, onions, garlic, and tomatoes.