Green Enchiladas & Hibiscus Margarita!

Growing up in a Mexican household in a small border town in South Texas, I had access to the best homecooked Mexican food 24/7! However, when moved away to Boston for college I realized I missed good homecooked Mexican food. I tried a variety of places, but nothing tasted just right. As a result, I started playing around with food. That’s when I really found my passion. Cooking was a way to bring my loved ones together. Hosting soon became a weekly event. I loved every minute of it. It was a way to expose my friends to Mexican cuisine. One of my favorite dishes to make was green enchiladas at home. I couldn’t not seem to find them when I just moved here. However, thanks to Whole Foods I was able to find green tomatillos so, I soon started experimenting. After many many experiments, I concocted a, fast, fresh green enchiladas recipe that tasted just like home. These enchiladas have so much flavor and are really filling. These are vegetarian and gluten free so all my friends could enjoy them! I cook them at least once a week. They never get old trust me. This recipe can be easily modified. If you love spicy add a another pepper, or swap you jalapeños for serrano’s. If you can’t find green tomatillos you can use red tomatoes. Additionally, this salsa base can be used on other recipes. For example, chips and salsa, as a salsa on tacos, or on fried eggs for breakfast. Enough about the enchiladas. No good meal is complete without a proper cocktail! So I decided to pair this dish with a hibiscus margarita. Sweetened hibiscus water was always a staple at my house so why not kick it up a notch with a bit of tequila! Hope you enjoy!

GREEN ENCHILADAS

two servings |prep 10 min | cook 30 min

INGREDIENTS

6 small corn tortillas

½ cup cotija cheese or mozzarella

½ onion

2 cloves of garlic

5-6 green tomatillos

2 jalapeños

1 tbs salt more to taste

1 tsp of cumin

1 tsp oregano

½ cup cilantro (more for garnish optional)

1 avocado (optional)

1tbs of sour cream (optional)

DIRECTIONS

1. Boil green tomatillos and jalapeños

2. While tomatillos and jalapeños boil chop and sauté onion until transparent then add garlic until fragrant

3. Put tomatillos, jalapeños, onion, garlic, salt, cumin, cilantro, and oregano in blender and blend until fully combined

4. Heat up corn tortillas on stove at medium heat for about 30 seconds on each side

5. Heat oven at 350 degrees

6. While tortillas are heating crumble cotija chees or shred mozzarella cheese

7. Fill each tortilla with cheese and roll tightly, repeat for remaining tortillas

9. Place rolled tortillas in a deep 8 inch round baking mold

10. Cover rolled tortillas evenly with sauce generously

11. Add crumbled cheese on top

12. Place in oven for 15 min or until warm

13. Serve with cheese, cilantro, and sour cream

14. Enjoy!

HIBISCUS MARGARITA

two servings |prep 5 min

INGREDIENTS

1 lime

1 cup of water

4 tbs of dried hibiscus

2 tbs of agave or more to taste

2 ounces of silver tequila

½ cup of seltzer

Salt for rim

DIRECTIONS

1. Steep dried hibiscus for 5-7 min in water

2. Mix in the agave while hot to dissolve completely

3. Add the juice of half the lime

4. While hibiscus cool rim two glasses with salt and fill with ice

5. Pour in hibiscus, tequila, and a splash of seltzer and mix

6. Cut the lime in wedges for garnish

7. Cheers!

HIBISCUS MARGARITA

two servings |prep 5 min

INGREDIENTS

1 lime

1 cup of water

4 tbs of dried hibiscus

2 tbs of agave or more to taste

2 ounces of silver tequila

½ cup of seltzer

Salt for rim

DIRECTIONS

1. Steep dried hibiscus for 5-7 min in water

2. Mix in the agave while hot to dissolve completely

3. Add the juice of half the lime

4. While hibiscus cool rim two glasses with salt and fill with ice

5. Pour in hibiscus, tequila, and a splash of seltzer and mix

6. Cheers!