A delicious vegetarian recipe of jamaica flower with tomatillo and an avocado sauce to accompany. Try a rich dish, different that you will love.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
Hydrate the jamaica in boiling water for ten minutes. Remove from water and drain.
In a pan heat a tablespoon of vegetable oil and brown the green tomatillo cut into quarters, as well as the cloves of minced garlic. Remove from heat and blend.
In the same pan, brown the purple onion with 1 tablespoon of vegetable oil. Once it is golden brown add the jamaica and cook for 30 seconds more.
Add the green tomato sauce and simmer 5 minutes.
Place 2 tablespoons of the mixture in each tortilla previously heated and serve.
Blend avocado, water, lemon juice, cilantro and salt for the sauce.
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