Best 4 Hibiscus Jamaica Flower Enchiladas Recipes

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Indulge in a culinary adventure with our tantalizing hibiscus Jamaica flower enchiladas, a harmonious blend of vibrant flavors and textures. Discover a symphony of tastes as the tangy hibiscus and aromatic Jamaica flower dance together, wrapped in tender tortillas and smothered in a rich, flavorful sauce. Each bite offers a delightful journey, from the crispy edges to the succulent filling bursting with sautéed spinach, zucchini, and fragrant herbs. Accompany your enchiladas with a refreshing hibiscus Jamaica flower agua fresca, a perfect balance of sweet and tart, or dive into the delightful hibiscus Jamaica flower salsa, a vibrant and tangy complement to your meal. As a grand finale, treat yourself to the luscious hibiscus Jamaica flower mousse, a light and airy dessert that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

HIBISCUS / JAMAICA FLOWER ENCHILADAS



Hibiscus / Jamaica Flower Enchiladas image

From the reader request section of the November 2011 issue of Bon Appetit. Reprinted there as a recipe from Chef Ricardo Munoz Zurita at a restaurant in Mexico City called Azul Condesa. Now with all the attributions duly given, this makes a delicious vegan enchilada that is quite different from the usual variations. You can find dried hibiscus flowers in latin groceries, or on amazon.com.

Provided by Wish I Could Cook

Categories     Vegetable

Time 1h

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 22

1 cup dried hibiscus flowers
2 cups water
1/4 cup olive oil
1 large onion, thinly sliced
2 large carrots, grated
1/2 cup grated jicama
1/4 cup sugar
1/2 teaspoon ground oregano
1/4 teaspoon dried thyme
salt
pepper
2 lbs ripe plum tomatoes, cored and halved
1/2 white onion, chopped
3 garlic cloves
2 chipotle chiles in adobo
2 tablespoons vegetable oil
3 bay leaves
salt
12 corn tortillas, 6 inch
1 cup vegan sour cream (optional)
1 cup purple cabbage, shredded (optional)
1/2 cup vegan cheese (optional)

Steps:

  • Filling:.
  • Bring hibiscus flowers and water to simmer in a small saucepan. Remove from heat and let steep until flowers are tender, 5-8 minutes. Strain and reserved flowers.
  • Heat olive oil in a large pot over medium heat. Add onions and saute until soft. Add hibiscus flowers, carrots, jicama, sugar, oregano and thyme. Cook until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper and keep warm.
  • Chipotle Sauce:.
  • Combine tomatoes, onion, garlic and chipotle chiles, and 2 cups of water in a pot over medium heat. Cook, stirring ocassionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer to blender or food processor. Puree until smooth. (Be careful with hot liquids in a blender - don't close lid completely.
  • Wipe out pot and add oil. When oil begins to smoke, carefully add puree and bay leaves. Bring to a boil. Then reduce to a simmer and cook until thickened, about 10 minutes. Remove bay leaves.
  • Assembly:.
  • Warm or fry corn tortillas in a frying pan until soft (turn once).
  • Put 1/4 cup filling in the center of each tortilla. Roll to enclose.
  • Place two enchiladas on each plate.
  • Smother with sauce and garnish as you like.

HIBISCUS QUESADILLAS (QUESADILLA CON FLOR DE JAMAICA)



Hibiscus Quesadillas (Quesadilla con Flor de Jamaica) image

Dried hibiscus is cheap and plentiful, usually available in specialty grocery stores or international supermarket bulk bins. It has a place in kitchens around the world, in drinks and syrups and remedies and stews. The calyxes of the flower - the part we actually eat - also happen to have a high pectin content, making them ideal for jelly making. Lately, the ingredient has been marketed as a kind of health food, or meat substitute, but the ingredient has deep, ancient roots and stands on its own. Adriana Almazán Lahl, who owns a catering business in San Francisco, rehydrates the flowers and sautés them with onion and chiles, then folds the spicy mixture into flour tortillas with a little cheese. The result is a quick, delicious meal, and an excellent way to use up the entire flower. Be sure to rinse the hibiscus well before you get started; grit hides in its folds.

Provided by Tejal Rao

Categories     dinner, easy, lunch, quick, snack, weekday, weeknight, tacos, main course

Time 30m

Yield 4 quesadillas

Number Of Ingredients 8

1 (packed) cup dried hibiscus
3 tablespoons neutral oil, such as canola
1 yellow onion, thinly sliced
1 jalapeño, halved, seeded then thinly sliced lengthwise
Kosher salt and ground pepper
1/4 pound quesillo, torn into bite-size pieces, or 1 cup grated Monterey Jack
4 large flour tortillas
1 handful cilantro leaves and tender stems, roughly chopped

Steps:

  • Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction). Rinse and chop the hibiscus.
  • In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out skillet.
  • Divide the cheese evenly among the tortillas, sprinkling it to cover 1/2 of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.
  • Add the remaining oil to the skillet, and heat over a medium flame. Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes. Repeat with the remaining quesadillas, and serve immediately.

HIBISCUS-FLOWER ENCHILADAS



Hibiscus-Flower Enchiladas image

Provided by Ricardo Muñoz Zurita

Categories     Cheese     Tomato     Vegetarian     Low Cal     Dinner     Healthy     Tortillas     Chile Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 25

Filling:
1 cup dried hibiscus flowers
1/4 cup olive oil
1 large onion, thinly sliced
2 large carrots, grated
1/2 cup grated jicama
1/4 cup sugar
1/2 teaspoon ground dried oregano
1/4 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper
Chipotle sauce:
2 pounds ripe plum tomatoes, cored, halved
1/2 white onion, chopped
3 garlic cloves, thinly sliced
2 canned chipotle chiles in adobo
2 tablespoons vegetable oil
3 large dried bay leaves
Kosher salt
Assembly:
Vegetable oil
12 6" corn tortillas
1 cup sour cream
1 cup thinly sliced purple cabbage
1/2 cup Cotija cheese or feta, crumbled
Ingredient info: Dried hibiscus flowers, also called Jamaica flowers, are available at some natural foods stores and at Latin markets. Look for canned chipotle chiles and Cotija cheese at better supermarkets and at Latin markets.

Steps:

  • Filling
  • Bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5-8 minutes. Strain; reserve flowers. Heat olive oil in a large heavy pot over medium heat; add onion and sauté until soft but not brown. Add reserved hibiscus flowers, carrots, and next 4 ingredients; cook, stirring often, until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper. Keep warm.
  • Chipotle Sauce
  • Combine the first 4 ingredients and 2 cups water in a pot over medium heat. Cook, stirring occasionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer mixture to a blender; purée until smooth. Wipe out pot; add oil and heat over medium-high heat. When oil begins to smoke, carefully add purée and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season with salt.
  • Assembly
  • Pour oil into a large skillet to a depth of 1/4"; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and cook, turning once, until they soften, 30-45 seconds. Drain on paper towels. Put 1/4 cup of filling in center of each tortilla; roll to enclose. Place 2 enchiladas on each plate. Smother with chipotle sauce and garnish with sour cream, cabbage, and Cotija cheese.

AGUA DE JAMAICA (HIBISCUS WATER)



Agua de Jamaica (Hibiscus Water) image

This drink is served throughout Mexico. It is nice and refreshing. It is similar to a tart cranberry tea drink. You may add more or less sugar to your taste if you prefer. Enjoy!

Provided by Sherbear1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 16

Number Of Ingredients 8

6 cups water
2 cups dried hibiscus petals
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
½ cup chopped piloncillo (Mexican brown sugar cones)
1 ½ cups white sugar

Steps:

  • Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
  • Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 2.9 mg, Sugar 25 g

Tips:

  • Utilize fresh hibiscus flowers: Fresh hibiscus flowers impart a vibrant color and a pleasantly tart flavor to the enchiladas. If fresh hibiscus flowers are unavailable, dried hibiscus flowers can be used as a substitute, but they may require additional soaking time to rehydrate.
  • Soak the hibiscus flowers properly: Soaking the hibiscus flowers in hot water helps to soften them and extract their flavor. Ensure the flowers are fully submerged in the water and let them soak for at least 30 minutes, or up to overnight.
  • Don't overcook the enchiladas: Overcooking can result in dry and tough enchiladas. Bake the enchiladas for just long enough until the cheese is melted and bubbly, and the tortillas are slightly crispy at the edges.
  • Serve with your favorite toppings: Enchiladas can be served with a variety of toppings to enhance their flavor. Popular options include sour cream, guacamole, salsa, pico de gallo, and shredded lettuce.

Conclusion:

Hibiscus Jamaica flower enchiladas offer a unique and flavorful twist on a classic Mexican dish. The vibrant color and tart flavor of the hibiscus flowers add a delightful dimension to the enchiladas, making them a perfect dish for special occasions or everyday meals. With the tips provided, you can easily create delicious and authentic hibiscus Jamaica flower enchiladas at home, impressing your family and friends with your culinary skills.

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