I love this dish, because it’s simple, cheap and delicious. Another plus of this lesser known dish is that through the preparation of the filling you make hibiscus tea which goes great with the enchiladas. I recommend serving this dish with homemade pinto beans. Enjoy!
Adaptation of Ricardo Muñoz´s recipe
Makes 6 servings
- ¼ cup of olive oil
- ½ onion finely sliced
- ½ lb of hibiscus flowers cooked and strained
- 2 to 3 grated carrots
- ½ a small to medium sized jicama grated
- 2-4 tablespoons of sugar
- ½ teaspoon of dried Mexican oregano
- ¼ teaspoon of dried thyme
- 1 ¼ teaspoons of sea salt
- ¼ teaspoon of freshly ground black pepper
- 18 Corn tortillas
- 2 lbs of tomatoes
- ½ a large white onion
- 3 garlic cloves with skins
- 3 chipotles in adobo
- 1 ½ quarts of water
- ¼ cup vegetable oil
- 5 dried bay leaves
- 1 tablespoon of salt
- Sour cream
- Crumbled queso ranchero or queso fresco
- Sliced purple cabbage
Boil the hibiscus flowers in 2 ½ quarts of water , until it becomes a deep purple. Add sugar, mix well. Strain the flowers and set aside. Store the hibiscus tea in the fridge and serve with ice.
Shred the hibiscus flowers breaking them up into small pieces and, removing any hard stems.
Heat oil in a pan over medium heat. Add the onion and fry until browned. Add the shredded hibiscus flowers, carrots, jicama, sugar, oregano and thyme. Cook for about 15 minutes until the mixture has cooked down, add salt and pepper and reserve.
Roast the tomatoes, onions and garlic on a comal over medium to low heat until blackened (The garlic should be blackened on the outside, but make sure not to burn the garlic- the garlic will cook faster than the tomatoes and onion. If you don’t have a comal you can roast the vegetables in a pan or on a broiler).
When roasted, place the ingredients in a blender along with the chipotles in adobo and blend. Heat oil in a large pan and add the sauce, along with bay leaves, salt and pepper. Cook until the sauce has thickened and add water.
Putting the enchiladas together:
Heat oil in a pan over medium heat. Submerge the tortillas in the chipotle sauce and quickly fry the tortillas on both sides in the oil. Remove the tortillas from the pan and fill with the hibiscus flower/carrot/jicama filling. Plate 2 to 3 enchiladas per person covering them with sauce, sour cream, crumbled cheese and cabbage.