These Enchiladas de Flor de Calabaza are a Mexican recipe that we all love, we have a different version, but equally delicious. These enchiladas are a vegan and easy recipe, since they are free of animal products. You can make these Pumpkin Flower Enchiladas with a green or red sauce and if you cannot choose just one sauce, you can prepare the two sauces and serve them combined. The pumpkin flower is a delicious seasonal ingredient, very versatile for cooking. Use it here and use it in your other recipes.
Learn more about Deborah Dana
Ingredients2 portions
Preparation
For the sauce, in a pot with hot oil fry the tomatoes, onion, garlic, cumin, allspice and chilies until the vegetables soften. Add the vegetable broth and cook for 20 minutes after it boils.
Blend perfectly the previous preparation together with the cilantro.
Return to the pot with a little more oil, fry the sauce until it thickens and season with salt.
For the filling, in a pan over medium heat cook the onion with a little oil. Add the garlic, the pumpkin flower, the yellow corn and cook for 5 minutes, add the slices and continue cooking another 5 minutes. Season to your taste.
In a frying pan with oil fry the tortillas until softened, drain them on absorbent paper to remove the excess fat.
On a board place the tortillas and fill with the pumpkin flower stew, fold it into an enchilada shape and place on a plate. Bathe with the sauce and decorate with pumpkin flower and a little of the filling.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: