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Recipe #467646
From the reader request section of the November 2011 issue of Bon Appetit. Reprinted there as a recipe from Chef Ricardo Munoz Zurita at a restaurant in...
"From the reader request section of the November 2011 issue of Bon Appetit. Reprinted there as a recipe from Chef Ricardo Munoz Zurita at a restaurant in Mexico City called Azul Condesa. Now with all the attributions duly given, this makes a delicious vegan enchilada that is quite different from the usual variations. You can find dried hibiscus flowers..."View Full Recipe
Ingredients: pepper, corn tortillas...
Prep Time:15 mins
Total Time: 1 hrs
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