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    You are in: Home / Recipes / Hibiscus / Jamaica Flower Enchiladas Recipe
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    Hibiscus / Jamaica Flower Enchiladas

    Hibiscus / Jamaica Flower Enchiladas. Photo by Rita~

    1/1 Photo of Hibiscus / Jamaica Flower Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Wish I Could Cook's Note:

    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

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    Serves: 6


    Enchila ...

    Units: US | Metric


    Chipotle Sauce

    Assembly and garnish


    1. 1
    2. 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. 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. 4
      Chipotle Sauce:.
    5. 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. 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. 7
    8. 8
      Warm or fry corn tortillas in a frying pan until soft (turn once).
    9. 9
      Put 1/4 cup filling in the center of each tortilla. Roll to enclose.
    10. 10
      Place two enchiladas on each plate.
    11. 11
      Smother with sauce and garnish as you like.

    Ratings & Reviews:

    • on July 02, 2012


      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!

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    • on May 19, 2012


      I am not impressed. Sauce was fine (although I would like it spicier), but the hibiscus flowers never really softened up. The were chewy and tough, not a nice mouth feel at all. I followed the recipe to a T. Make the recipe, but leave out the hibiscus, lol.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Hibiscus / Jamaica Flower Enchiladas

    Serving Size: 1 (385 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 314.2
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 50.4 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 6.7 g
    Sugars 15.5 g
    Protein 4.8 g

    The following items or measurements are not included:

    dried hibiscus flowers

    chipotle chiles in adobo

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