Jamaica Flower Sopes

These amazing healthy sopes, which are also a fun option for Lent, are delicious, made with jamaica cooked with onion, tomato, epazote, on a morita chili sauce and shredded Oaxaca cheese, finished with avocado and fresh epazote leaves.
Ingredients
4
Servings
  • 2 tomatoes 2 tomatoes
  • 1 clove garlic 1 clove garlic
  • 1/8 white onions 1/8 white onions
  • 2 morita chiles 2 morita chiles
  • 1 sprig fresh cilantro 1 sprig fresh cilantro
  • 1 pinch Great Value® plain salt
  • 1 tablespoon Great Value® vegetable oil
  • 1 onion, fileted 1 onion, fileted
  • 1 cup oyster mushrooms, fileted
  • 2 cups hibiscus flower, cooked
  • 1 cup tomato, diced, seedless 1 cup tomato, diced, seedless
  • 2 pinches Great Value® plain salt
  • 1 tablespoon epazote, chopped 1 tablespoon epazote, chopped
  • 4 tablespoons Great Value® vegetable oil
  • 12 sopes, small
  • 1/2 cups Oaxaca cheese, shredded 1/2 cups Oaxaca cheese, shredded
  • 1 avocado, in slices
  • epazote, for garnish
Preparation
10 mins
15 mins
Low
  • For the sauce, in a small pot with water, cook the tomatoes with the garlic, onion, and chiles.
  • Blend the previous mixture along with the cilantro and salt. Reserve.
  • In a medium skillet, heat the oil and cook the onion for 3 minutes. Add the mushrooms, jamaica, tomato, and epazote. Cook for about 5 minutes and season.
  • Heat the oil in a skillet and fry the sopes for a few minutes. Drain on paper towels.
  • Assemble the sopes by placing a bit of sauce as the base, the sautéed jamaica, and finish with cheese, avocado, and epazote. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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