Yamilette González

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Yamilette González

Jamaica Enchiladas

Name: Jamaica Enchiladas
Prep time: 80 min
Cook time: 80 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups hibiscus flower; 4 tomatoes, poached for sauce; 1/2 onions, for the sauce; 1 clove garlic, for the sauce; 2 guajillo chilies, hydrated, for the sauce; 1 teaspoon salt, for the sauce; 1 teaspoon black pepper, for the sauce; 1/4 cups chicken soup, for the sauce; 1/4 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 teaspoon oil; 2 carrots, grated; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoons black pepper; to taste oil, to fry tortillas; 12 corn tortillas; 1/4 cups sour cream; 1/4 cups Cotija cheese; 1/4 cups red cabbage, finely chopped

30 mins

50 mins

Low

4.714286

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Yamilette González

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Ingredients

4 portions

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Preparation

Cook the jamaica flower in boiling water for 20 minutes, drain and reserve.

For the sauce, blend the tomato with onion, garlic, guajillo chili, salt, pepper and broth.

Strain and fry with the oil in a pot over medium heat, let it boil and cook for 20 minutes, rectify seasoning and reserve.

In a pan cook the onion and garlic with the oil, add the grated carrot and cook for 5 minutes, add the flower of jamaica, sugar, salt and pepper, cover the pan and leave on low heat for 10 minutes.

In a pan fry the tortillas on both sides with a little oil. Drain on absorbent paper.

Form the enchiladas by filling the tortillas with the Jamaica. Serve in an extended dish and bathe with the sauce. Garnish with cream, cheese and purple cabbage.