ニューヨーク・タイムズのインスタグラム(nytimes) - 6月1日 11時27分

Enchiladas come in 3 basic varieties in South Texas, though there are dozens of variations served there and all across the country. But in embarking upon a home-cooked enchilada endeavor, @nytfood’s @samsifton wanted to emulate these 3 basic styles: cheese #enchiladas served in a red-hued chili gravy or sauce; chicken enchiladas; and enchiladas stuffed and topped with chili con carne. For the chicken variety — pictured here in a photo by @melinahammer — @samsifton made a simple salsa verde: tomatillos, onion, garlic and Serrano peppers whizzed up in a food processor with a few sprigs of tender cilantro. Visit the link in our profile to get the recipe — and don’t let the prep time scare you. “The salsa verde is dead simple to make and the rest is assembly,” @samsifton writes, “a task that grows markedly easier each time you do it.”

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