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

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Ingredients

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.

*** Explore more Hibiscus / Jamaica Flower Enchiladas Recipes »

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Sakil Khan

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These enchiladas were amazing! I'll definitely be making them again and again.

Abdulla Khan

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I'm not a huge fan of enchiladas, but I really enjoyed these. The hibiscus jamaica flower added a unique flavor that I loved.

WONDERS JUST OKUYAMBA GUBA MUTIMA

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These enchiladas were a bit time-consuming to make, but they were worth it. They were absolutely delicious!

Michael Oyero

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I love hibiscus tea, so I was excited to try these enchiladas. I wasn't disappointed! They were so flavorful.

Jahlissa Macs

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These enchiladas were a nice change from my usual Tex-Mex fare. I'll definitely be making them again.

Jakub Snejd

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I've never had hibiscus jamaica flowers before, but I really liked the flavor they added to these enchiladas.

shejuti moni

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I wasn't sure what to expect from these enchiladas, but I was pleasantly surprised. They were delicious!

prakash Tiwari

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Overall, I thought these enchiladas were pretty good. They were easy to make and had a nice flavor.

Boucheron Moses

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These enchiladas were a bit too spicy for my taste, but I still enjoyed them. I'll try using less chili powder next time.

Chitrakumari Basnet

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I love the idea of using hibiscus jamaica flowers in enchiladas. It's such a unique and creative way to add flavor.

deb harrison

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I followed the recipe exactly and my enchiladas turned out perfectly. They were cheesy, flavorful, and the hibiscus jamaica flower added a nice touch.