Serves 1
Directions
- 1Peel the limes using a knife. Make sure to remove all the white pith.
- 2Place the peeled limes in a plastic container.
- 3Cut the orange in half.
- 4Squeeze the juice from the orange halves over the limes in the container.
- 5Add a generous amount of chamoy rim dip to the container, covering the limes.
- 6Pour chili powder over the limes and chamoy in the container.
- 7Add two packets of Limon 7 powder to the mixture.
- 8Cut the lemon in half.
- 9Squeeze the juice from the lemon halves into the container.
- 10Close the container tightly with a lid.
- 11Shake the container vigorously to mix all ingredients and coat the limes evenly.
- 12Open the container and lick the lid to enjoy the leftover chili and chamoy.
- 13Serve the limones enchilados by picking one with a fork.
Ingredients
- 6 Limes
- 1 Orange
- Chamoy rim dip
- Chili powder
- 2 packets Lime 7 powder
- 1 Lemon
Equipment
knifeplastic containerforkcutting board
Tips
- Make sure the limes are peeled thoroughly to remove all white pith, as it can be bitter.
- Adjust the amount of chili powder and chamoy to your spice preference.
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