Name: Green Hibiscus Enchiladas
Prep time: 105 min
Cook time: 45 min
Yield: 10
Cuisine: Mexicana
Ingredients: water, for the sauce; 8 tomatillos, without skin, for the sauce; 2 Jalapeño chiles, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 1/2 teaspoons cumin, for the sauce; 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

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.