A street-style take on Paneer Pilaf, built on chipotle and honey and finished the way we like it. Ready in about 1 hr 30 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the chipotle and honey elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the corn tortillas and the rest of the chipotle and honey flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
A fire-roasted take on Lamb Skillet, built on lime and coriander and finished the way we like...
Mexican Weeknight-friendly Tofu Bowl with the chipotle and honey we come back to again and again. Big...
Mexican
Members
This Mexican Pancakes leans on tomatillo and jalapeno to do the heavy lifting. We steam the...
Mexican
Members
The kind of Mexican plate you make on repeat. chipotle and honey, a proper braise, and a finish...