Deborah Dana

Recipes:

2 Photos

Upload your Photo

Deborah Dana

Pumpkin Flower Enchiladas

Name: Pumpkin Flower Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: Mexicana
Ingredients: enough oil, for the sauce and filling; 8 green tomatoes, in halves, for the sauce; 1/4 onions, in quarters, for the sauce; 4 cloves garlic, for a sauce; 1/4 teaspoons allspices, for the sauce; 4 serrano peppers, for the sauce; 1 cup Vegetables soup, for the sauce; 1/2 cups fresh coriander, for the sauce; enough salt; 1/4 cups onion, finely chopped, for the filling; 1 tablespoon garlic, Finely chopped, for the filling; 2 cups squash blossom, for the filling; 1 cup rajas poblanas, for the filling; 1 cup corn, yellow, for the filling; enough oil, to fry; 6 corn tortillas; enough squash blossom, to decorate; 1/4 poblano peppers, for the sauce

30 mins

Low

2 comments

Deborah Dana

	128
Favorites

Collections

Glider

Super List

Upload a picture

To print

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

Ingredients

2 portions

Select all ingredients

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.

PRESENTATION

Serve the enchiladas bathed in green sauce and decorate with the same filling.

TIPS

It is important that, when frying the tortillas, you do not let them cool a long time, because they can harden. Pass them quickly through the hot oil so that they soften and drip on absorbent paper. This term is called pochar.