Hibiscus-Flower Enchiladas
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Hibiscus Flower (dried)1 cup
Olive Oil1 large
Onion (thinly sliced)2 large
Carrot (grated)1 cup
Jicama (grated)1 cup
Sugar1 tsp
Oregano (ground dried)1 tsp
Thyme Leaves (dried)3 large
Bay Leaves (dried)1 cup
Sour Cream1 cup
Cotija CheeseDirections:
1
Filling Bring hibiscus flowers and 2 cups water to a simmer in a small saucepan
2
Remove from heat; let steep until flowers are just tender, 5-8 minutes
3
Strain; reserve flowers
4
Heat olive oil in a large heavy pot over medium heat; add onion and sauté until soft but not brown
5
Add reserved hibiscus flowers, carrots, and next 4 ingredients; cook, stirring often, until carrots are soft and liquid evaporates, about 15 minutes
6
Season with salt and pepper
7
Keep warm
8
Bring hibiscus flowers and 2 cups water to a simmer in a small saucepan
9
Remove from heat; let steep until flowers are just tender, 5-8 minutes
10
Strain; reserve flowers
11
Heat olive oil in a large heavy pot over medium heat; add onion and sauté until soft but not brown
12
Add reserved hibiscus flowers, carrots, and next 4 ingredients; cook, stirring often, until carrots are soft and liquid evaporates, about 15 minutes
13
Season with salt and pepper
14
Keep warm
15
Chipotle Sauce Combine the first 4 ingredients and 2 cups water in a pot over medium heat
16
Cook, stirring occasionally, until tomatoes begin to fall apart, about 20 minutes
17
Remove from heat and transfer mixture to a blender; purée until smooth
18
Wipe out pot; add oil and heat over medium-high heat
19
When oil begins to smoke, carefully add purée and bay leaves
20
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes
21
Season with salt
22
Combine the first 4 ingredients and 2 cups water in a pot over medium heat
23
Cook, stirring occasionally, until tomatoes begin to fall apart, about 20 minutes
24
Remove from heat and transfer mixture to a blender; purée until smooth
25
Wipe out pot; add oil and heat over medium-high heat
26
When oil begins to smoke, carefully add purée and bay leaves
27
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes
28
Season with salt
29
Assembly Pour oil into a large skillet to a depth of 1/4"; heat over medium-high heat until shimmering
30
Working in batches, submerge tortillas and cook, turning once, until they soften, 30-45 seconds
31
Drain on paper towels
32
Put 1/4 cup of filling in center of each tortilla; roll to enclose
33
Place 2 enchiladas on each plate
34
Smother with chipotle sauce and garnish with sour cream, cabbage, and Cotija cheese
35
Pour oil into a large skillet to a depth of 1/4"; heat over medium-high heat until shimmering
36
Working in batches, submerge tortillas and cook, turning once, until they soften, 30-45 seconds
37
Drain on paper towels
38
Put 1/4 cup of filling in center of each tortilla; roll to enclose
39
Place 2 enchiladas on each plate
40
Smother with chipotle sauce and garnish with sour cream, cabbage, and Cotija cheese