1 pound whole palm leaves
1 pound fresh tomato slices
6 whole cloves garlic pressed and sliced
1 teaspoon dried sage leaves
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dried oregano
12 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Place palm leaves in a small bowl to dry. In a medium bowl, combine tomato slices, garlic and sage. Reserve 1 teaspoon of grated garlic.
Melt olive oil in a large skillet. Mix in olive oil, vinegar and salt. Stir in flour, parsley and 1/2 teaspoon garlic powder. Fry mustard and basil over medium heat.
Remove the palm leaves from the oven and turn them onto a flat surface. Rub the garlic and olive oil mixture over the palm leaves until evenly coated.
Over medium heat, broil the palm leaves until golden brown, about 3 minutes. Flip the palm leaves and drizzle with olive oil mixture drizzle over the hot cooked palm. Top with tomato slices and fry until crisp. Serve hot.
These were pretty good, but the shrimp and spinach definitely need some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a little old and dry, so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin, so I thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before, so this was a nice treat. I suspect we'll have these again sometime soon.
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