Repollitos Recipe

Inspired by Hugo's

Time40m

Serves4

charred Brussels sprouts, soy, lime, Valentina, pumpkin seeds, amaranth

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Ingredients

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1
Prepare the Brussels Sprouts
Preheat your grill or a grill pan over medium-high heat. Trim the ends of the Brussels sprouts and remove any yellow leaves.
2
Char the Brussels Sprouts
Toss the Brussels sprouts in olive oil, salt, and black pepper. Grill them for about 10-15 minutes, turning occasionally, until they are charred and tender.
3
Prepare the Amaranth
While the Brussels sprouts are grilling, rinse the amaranth under cold water. In a small pot, combine the rinsed amaranth with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the water is absorbed. Fluff with a fork.
4
Make the Sauce
In a bowl, mix together soy sauce, lime juice, and Valentina hot sauce.
5
Combine and Serve
In a large bowl, combine the charred Brussels sprouts, cooked amaranth, and pumpkin seeds. Drizzle the sauce over the mixture and toss to combine. Serve warm.