AsianFusion Nios Envueltos

Niños Envueltos, traditionally a Chilean comfort food, is elevated in this modern interpretation by incorporating Asian flavors that complement the rich beef filling. The blend of spices and sauces spices gives a fresh, vibrant twist to this beloved dish.

Ingredients

• 1 medium head of green cabbage
• 500g ground beef (you can also use ground pork or chicken)
• 1 cup cooked quinoa
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 carrot, grated
• 1/2 cup onions, finely chopped
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

For the Spiced Tomato Sauce

• 2 cups crushed tomatoes
• 1 tablespoon soy sauce
• 1 teaspoon honey or sugar
• 1 teaspoon chili paste (adjust according to taste)
• 1 teaspoon paprika
• Salt and pepper to taste

Cooking Instructions

1. Prepare Cabbage Leaves:

   • Carefully remove the cabbage leaves and blanch them in boiling water for about 2 minutes until softened. Drain and set aside to cool.

2. Make the Filling:

   • In a large bowl, mix together ground beef, cooked quinoa, minced garlic, grated ginger, soy sauce, sesame oil, grated carrot, chopped onions, black pepper, and salt until well combined.

3. Wrap the Filling:

   • Take a cabbage leaf, place 2-3 tablespoons of the beef mixture in the center, and roll it tightly, tucking in the sides to create a neat package. Repeat with remaining leaves and filling.

4. Prepare the Spiced Tomato Sauce:

   • In a saucepan, combine crushed tomatoes, soy sauce, honey, chili paste, paprika, salt, and pepper. Simmer on low heat for about 10-15 minutes, allowing the flavors to meld.

5. Cook the Niños Envueltos:

   • In a large pot, place a layer of the spiced tomato sauce at the bottom. Arrange the wrapped niños on top in a single layer, then cover with more sauce.
   • Cover the pot, bring it to a gentle simmer, and cook for about 30-35 minutes.

6. Serve: