Name: Stuffed Zucchini Flower in Red Sauce
Prep time: 75 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 teaspoon vegetable oil, for the sauce; 1/4 white onions, chopped, for the sauce; 1 clove garlic, for the sauce; 4 tomatoes, for the sauce; 2 güero chiles, deveined and seedless, in pieces, for the sauce; 1 serrano chile, deveined and seedless, for the sauce; 3/4 cups water, for the sauce; 1 cube Knorr® vegetable bouillon, for the sauce; 2 bunches zucchini blossoms; 1 cup Oaxaca cheese, shredded; 2 egg whites, for the batter; 1 egg yolk, for the batter; Maizena®; 1/2 cups vegetable oil, for frying; 1 fresh cilantro; 1 avocado, sliced, for decoration

Preparation

30 mins

45 mins

Low

For the sauce, in a pot over medium heat, sauté the onion and garlic with the oil until they are shiny. Add the tomatoes, the chiles, and cook for about 10 minutes. Add the water and when it starts to boil, dissolve the Knorr® vegetable broth cube, cook for about 10 more minutes.