Hibiscus Flower EnchiladasHibiscus Flower Enchiladas

Hibiscus Flower Enchiladas takes around 55 minutes from beginning to end. One serving contains 559 calories, 12g of protein, and 25g of fat. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $2.37 per serving. This recipe is typical of Mexican cuisine. 1 person were glad they tried this recipe. Only a few people really liked this hor d'oeuvre. A mixture of kosher salt, jicama, bay leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Love and Olive Oil. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is pretty good. Similar recipes are Hibiscus Cranberry Sauce, Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce, and Baked Pork Flower Dumplings with Soy Ginger Dipping Sauce.

Ingredients

Cooking Instructions

1. 01

   For filling, bring hibiscus flowers and 2 cups water to a simmer in a small saucepan.

2. 02

   Remove from heat; let steep until flowers are just tender, 5–8 minutes. Strain, reserving flowers (the liquid can be saved for another use).

3. 03

   Heat olive oil in a large heavy pot over medium heat; add onion and sauté until softened, 3 to 5 minutes.

4. 04

   Add softened hibiscus flowers, carrots, jicama, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.Meanwhile, combine tomatoes, onion, garlic, and chipotle chilies along with 2 cups of water in a large saucepan over medium heat. Cook, stirring occasionally, until tomatoes begin to break down, about 20 minutes.

5. 05

   Remove from heat and transfer mixture to a blender, in batches if necessary (be cautious blending hot liquids). Purée until smooth. Carefully wipe out saucepan; add oil and return to medium-high heat. When oil begins to shimmer, carefully add tomato mixture and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.

6. 06

   Pour vegetable oil into a large skillet to a depth of 1/4-inch; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and fry, turning once, until just softened, about 30 to 45 seconds (no longer, you do not want them crispy).

7. 07

   Transfer to a paper-towel-lined plate to drain. Spoon 1/4 cup of filling down the center of each tortilla and roll to enclose. Spoon chipotle sauce over top and garnish with sour cream, cabbage, and cheese.