Hibiscus Flower Enchiladas Food

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

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.

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

Ingredients

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.

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