Do you love enchiladas in all their versions? Try these hibiscus-filled enchiladas; they are completely different from the conventional ones and come with a slightly spicy guajillo chili sauce, cream, and cotija cheese, a real treat for the palate.
Cook the hibiscus flower in boiling water for 20 minutes, drain and set aside.
For the sauce, blend the tomato with the onion, garlic, guajillo pepper, salt, pepper, and broth.
Strain and fry with the oil in a pot over medium heat, let it come to a boil and cook for 20 minutes, adjust seasoning and set aside.
In a skillet, cook the onion and garlic with oil, add the grated carrot and cook for 5 minutes, then add the hibiscus flower, sugar, salt, and pepper, cover the skillet and let it simmer on low heat for 10 minutes.
In a skillet, fry the tortillas on both sides with a little oil. Drain on paper towels.
Form the enchiladas by filling the tortillas with the hibiscus. Serve on a flat plate and top with the sauce. Garnish with cream, cheese, and red cabbage.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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