HIBISCUS-FLOWER ENCHILADAS
Provided by Ricardo Muñoz Zurita
Categories Cheese Tomato Vegetarian Low Cal Dinner Healthy Tortillas Chile Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 25
Steps:
- Filling
- Bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5-8 minutes. Strain; reserve flowers. Heat olive oil in a large heavy pot over medium heat; add onion and sauté until soft but not brown. Add reserved hibiscus flowers, carrots, and next 4 ingredients; cook, stirring often, until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper. Keep warm.
- Chipotle Sauce
- Combine the first 4 ingredients and 2 cups water in a pot over medium heat. Cook, stirring occasionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer mixture to a blender; purée until smooth. Wipe out pot; add oil and heat over medium-high heat. When oil begins to smoke, carefully add purée and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season with salt.
- Assembly
- Pour oil into a large skillet to a depth of 1/4"; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and cook, turning once, until they soften, 30-45 seconds. Drain on paper towels. Put 1/4 cup of filling in center of each tortilla; roll to enclose. Place 2 enchiladas on each plate. Smother with chipotle sauce and garnish with sour cream, cabbage, and Cotija cheese.
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Tonny omondi
[email protected]These enchiladas look so good! I can't wait to make them for my family.
Bishojit Khoya
[email protected]I've never heard of hibiscus flower enchiladas before. This is a must-try!
Karen Cooney
[email protected]I'm going to make these enchiladas for my next potluck. I think they'll be a crowd-pleaser!
Bilal Anwar
[email protected]I'm not sure if I can find hibiscus flowers at my local grocery store. Is there a substitute that I could use?
Haker Haker
[email protected]These enchiladas sound delicious! I'm definitely going to add them to my recipe list.
Zakariya Sajid
[email protected]I'm not a big fan of hibiscus flowers, but I'm willing to give this recipe a try.
Tahirali Tahirali
[email protected]I'm intrigued by the use of hibiscus flowers in this recipe. I've never seen them used in enchiladas before.
Janudi Bhagya
[email protected]These enchiladas look amazing! I can't wait to try them.
Dangerious KING
[email protected]I'm not sure what went wrong, but my enchiladas turned out really dry. I think I might have overcooked them.
Faizan Shaikh
[email protected]These enchiladas were a hit at my dinner party! Everyone loved the unique flavor and beautiful presentation.
isaac entsey
[email protected]The hibiscus flowers added a beautiful color to the enchiladas, but I found the flavor to be a bit too tart for my taste.
Ruth Nyadore
[email protected]These enchiladas were so easy to make, and they turned out so flavorful! I'll definitely be making them again.
mary cynthia
[email protected]I've never had hibiscus flowers before, but they were amazing in these enchiladas! They added a slightly tart flavor that balanced out the richness of the cheese and sauce.
Intezar Azan
[email protected]These hibiscus flower enchiladas were a delightful surprise! The combination of flavors was unique and delicious, and the hibiscus flowers added a beautiful pop of color to the dish.