Learn more about Yamilette González
Ingredients4 portions
Preparation
Cook the jamaica flower in boiling water for 20 minutes, drain and reserve.
For the sauce, blend the tomato with onion, garlic, guajillo chili, salt, pepper and broth.
Strain and fry with the oil in a pot over medium heat, let it boil and cook for 20 minutes, rectify seasoning and reserve.
In a pan cook the onion and garlic with the oil, add the grated carrot and cook for 5 minutes, add the flower of jamaica, sugar, salt and pepper, cover the pan and leave on low heat for 10 minutes.
In a pan fry the tortillas on both sides with a little oil. Drain on absorbent paper.
Form the enchiladas by filling the tortillas with the Jamaica. Serve in an extended dish and bathe with the sauce. Garnish with cream, cheese and purple cabbage.
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