Hibiscus / Jamaica Flower Enchiladas
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.
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READY IN: 1hr
SERVES: 6
YIELD: 12 Enchiladas
UNITS: US
INGREDIENTS
NutritionFilling
- 1cup dried hibiscus flowers
- 2cups water
- 1⁄4cup olive oil
- 1
- 2
- 1⁄2cup grated jicama
- 1⁄4cup sugar
- 1⁄2teaspoon ground oregano
- 1⁄4teaspoon dried thyme
Chipotle Sauce
- 2
- 1⁄2white onion, chopped
- 2tablespoons vegetable oil
Assembly and garnish
- 12
- 1
- 1
- 1⁄2
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DIRECTIONS
- Filling:
- 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.
- 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.
- Chipotle Sauce:
- 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.
- 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.
- Assembly:
- Warm or fry corn tortillas in a frying pan until soft (turn once).
- Put 1/4 cup filling in the center of each tortilla. Roll to enclose.
- Place two enchiladas on each plate.
- Smother with sauce and garnish as you like.
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