CHILAQUILES DE FLOR DE JAMAICA ● Hibiscus Flower Chilaquiles ● Chef Yolo ● La Sazón del Corazón

Ingredients: For the filling Oil 4 Pcs. of finely chopped Green Tomato or Tomatillo ½ Pc. of chopped Onion 2 Cups of dehydrated Hibiscus Flower 1 Tbsp. of concentrate Chicken Stock For the sauce 10 Pcs. of boiled Green Tomato or Tomatillo 2 Pcs. of boiled Serrano Peppers ¼ Pc. roasted Onion 2 Cloves of roasted Garlic Fresh Coriander or Cilantro 2 Cups of Chicken Broth ½ tsp. Baking Soda To present Nopal Tostadas Liquid Cream Fresh Cheese Avocado Fresh sliced Onion Directions: In a saucepan with enough water, place the hibiscus flowers and let it boil, then drain with a colander and repeat the process, that is, place the flowers again in water and let it boil. Place the flowers in a strainer under running water and rinse, reserve the water from the flowers it to make hibiscus water or agua de Jamaica. In a pan with a little oil, fry the green tomato until their color changes, add the onion to sauté, then the flowers and finally season to taste with the concentrated chicken stock. For the sauce, mix together all the ingredients in a blender with one of the cups of chicken broth and reserve the other, season to taste with salt and pepper. In a saucepan with a little oil, fry the sauce, add the baking soda to reduce acidity and finally rectify seasoning if necessary. With the reserved broth cup adjust the consistency of the sauce if necessary. To present place a nopal tostada on a plate, cover with a little hibiscus flower, bathe with the green sauce, add a little cheese and cream. Repeat the operation 2 more times to form a tower, finally place a little avocado and onion on top.