Dare to try these green enchiladas filled with hibiscus, which are not only delicious but also healthy, as the hibiscus flower provides iron and calcium, two vital minerals for the body.
1/4 bunches cilantro, only the leaves, for the sauce
1 1/2 cups water
2 tablespoons avocado oil, for the filling
1/2 cups onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
2 cups hibiscus flower, for the filling
1 teaspoon thyme, for the filling
1/2 cups water, for the filling
salt, for seasoning
pepper, for seasoning
2 serrano chiles, finely chopped, for the filling
1/4 cups cilantro, finely chopped, for the filling
500 grams nopal omelette, hot
red onion, in strips, for garnish
queso fresco, crumbled, for garnish
cilantro, finely chopped, for garnish
Preparation
1h
45 mins
Low
For the sauce: boil water in a saucepan and cook the tomatillo along with the jalapeño pepper for at least 8 minutes or until they change color. Once ready, drain and blend with the onion, garlic, cumin, cilantro, and water until well integrated.
Pour the enchilada sauce into a saucepan over medium-low heat, season with salt and pepper, and cook for at least 10 minutes or until it boils. Remove from heat and keep warm.
For the filling: pour the avocado oil into a skillet and cook the onion and garlic over medium heat until lightly browned. Add the hibiscus flower and thyme, then cook for at least 10 minutes. Lower the heat, pour in the water, season with salt and pepper. Cover and cook for 25 minutes.
After the cooking time is up, uncover the filling for the enchiladas, add the serrano chili and chopped cilantro, then cook for 10 more minutes and adjust the seasoning. Remove from heat and let cool slightly.
Fill the nopal tortillas with the hibiscus flower, then place the enchiladas on a plate, cover with the green sauce, and serve with red onion, fresh cheese, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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