Hibiscus Enchiladas

Name: Hibiscus Enchiladas
Prep time: 80 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups hibiscus flower; 4 tomatoes, poached for the sauce; 1/2 onions, for the sauce; 1 clove garlic, for the sauce; 2 guajillo chiles, rehydrated, for the sauce; 1 teaspoon salt, for the sauce; 1 teaspoon pepper, for the sauce; 1/4 cups chicken broth, for the sauce; 1/4 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 teaspoon vegetable oil; 2 carrots, grated; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoons pepper; vegetable oil, for frying the tortillas; 12 corn tortillas; 1/4 cups sour cream; 1/4 cups Cotija cheese; 1/4 cups red cabbage, finely chopped

Yamilette González

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.

Reviewed by Editorial Team of Kiwilimón

Published: 20-04-2018

Preparation

30 mins

50 mins

Low

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.