Hibiscus-Flower Enchiladas

Name: Hibiscus-Flower Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 canned chipotle chiles in adobo; 2 larges carrots, grated; 12 6 corn tortillas; 118 milliliters Cotija cheese or feta, crumbled; 3 larges dried bay leaves; 237 milliliters dried hibiscus flowers; 3 garlic cloves, thinly sliced; 118 milliliters grated jicama; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters olive oil; 1 large onion, thinly sliced; 1 teaspoons ground dried oregano; 907 grams ripe plum tomatoes, cored, halved; 237 milliliters thinly sliced purple cabbage; 237 milliliters sour cream; 59 milliliters sugar; 0 teaspoons dried thyme leaves; 2 Tbsps vegetable oil; 6 servings Vegetable oil; 1 white onion, chopped

The recipe Hibiscus-Flower Enchiladas is ready in approximately 45 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains around 8g of protein, 40g of fat, and A mixture of chipotle chiles in adobo, onion, jicama, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Bring hibiscus flowers and 2 cups water to a simmer in a small saucepan.

Ingredients you will need

Hibiscus

Water

Equipment you will use

Sauce Pan

Remove from heat; let steep until flowers are just tender, 58 minutes. Strain; reserve flowers.

Heat olive oil in a large heavy pot over medium heat; add onion and saut until soft but not brown.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Hibiscus

Salt And Pepper

Carrot

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.

Ingredients you will need

Tomato

Water

Equipment you will use

Pot

Remove from heat and transfer mixture to a blender; pure until smooth. Wipe out pot; add oil and heat over medium-high heat. When oil begins to smoke, carefully add pure and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season with salt.

Ingredients you will need

Bay Leaves

Salt

Cooking Oil

Equipment you will use

Blender

Pot

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, 3045 seconds.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels. Put 1/4 cup of filling in center of each tortilla; roll to enclose.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Paper Towels

Place 2 enchiladas on each plate. Smother with chipotle sauce and garnish with sour cream, cabbage, and Cotija cheese.

Ingredients you will need

Cotija Cheese

Sour Cream

Chipotle Chiles

Cabbage

Sauce

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.