Hibiscus / Jamaica Flower Enchiladas

Recipe by Wish I Could Cook

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 in latin groceries, or on amazon.com.

Top Review by Rita1652

Well I was impressed! The hibiscus does give the enchiladas a meat texture. I did cut back the sugar to 1 tablespoon. I didn't have jicama so I used turnips. For the sauce I used canned organic tomatoes skipped the water. DH doesn't like corn tortillas so I used flour ones. I filled 11. Added cheese to the filling and placed in a casserole topped with cheese and the sauce.Made ahead and baked to warm just before serving. Thanks for the healthy eats!

Ingredients Nutrition


  1. Filling:.
  2. Bring hibiscus flowers and water to simmer in a small saucepan. Remove from heat and let steep until flowers are tender, 5-8 minutes. Strain and reserved flowers.
  3. Heat olive oil in a large pot over medium heat. Add onions and saute until soft. Add hibiscus flowers, carrots, jicama, sugar, oregano and thyme. Cook until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper and keep warm.
  4. Chipotle Sauce:.
  5. Combine tomatoes, onion, garlic and chipotle chiles, and 2 cups of water in a pot over medium heat. Cook, stirring ocassionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer to blender or food processor. Puree until smooth. (Be careful with hot liquids in a blender - don't close lid completely.
  6. Wipe out pot and add oil. When oil begins to smoke, carefully add puree and bay leaves. Bring to a boil. Then reduce to a simmer and cook until thickened, about 10 minutes. Remove bay leaves.
  7. Assembly:.
  8. Warm or fry corn tortillas in a frying pan until soft (turn once).
  9. Put 1/4 cup filling in the center of each tortilla. Roll to enclose.
  10. Place two enchiladas on each plate.
  11. Smother with sauce and garnish as you like.

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