Season the roast with salt and pepper and dust with flour.
Salsa for serving.Combine the cheese, yogurt and cream in a medium bowl.
Add the chopped onion, epazote and serrano chile and mix well.Season to taste with salt and pepper.. Spoon the mixture evenly over a tortilla.Cover with another tortilla as if you were making a sandwich.
Repeat until all ingredients are used.Heat on a comal or griddle before serving..
Originally appeared: May 2013.If you’re still struggling to perfect your.
game, then listen up.Add shallot and chopped thyme; cook, stirring often, until softened, about 3 minutes.
Add wine, and bring to a simmer over medium.Simmer, stirring occasionally, until liquid is almost completely reduced, 2 to 3 minutes.
Stir in blueberries, chipotle chile, adobo sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 6 minutes.