Michoacán Magic

During the second night of my regional Mexican cooking class we uncovered the state of Michoacán. Enchiladas placeras was a new experience, that required passing the tortillas through salsa first before then passing them through hot oil, and then filling with queso fresco and onion. This market-style form of enchilada is actually representative of the earliest form of this dish, which now is presented in many different ways! My favourite dish this evening was the sopa tarasca. A simple spiced up bean purée, the beauty of this dish comes from the layers of toppings included roasted chilies and queso cojita. I promise to share Rossana’s recipe soon.

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