Hibiscus Flower Enchiladas

Yamilette González
Are you a fan of enchiladas? Try these hibiscus flower enchiladas to add a twist to one of the most popular Mexican dishes! These enchiladas feature a delicious stuffing prepared with hibiscus flower and a mildly spicy guajillo sauce topped with cream and Cotija cheese for a meatless enchiladas recipe everyone will love!
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Ingredients
4
Portions
  • 2 cups hibiscus flower
  • 4 tomatoes, blanched, for the sauce
  • 1/2 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 2 guajillo chiles, rehydrated, for the sauce
  • 1 teaspoon salt, for the sauce
  • 1 teaspoon pepper, for the sauce
  • 1/4 cups chicken broth, for the sauce
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 teaspoon vegetable oil
  • 2 carrots, shredded
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • vegetable oil, for frying tortillas
  • 12 corn tortillas
  • 1/4 cups sour cream
  • 1/4 cups Cotija cheese
  • 1/4 cups red cabbage, finely chopped
Preparation
30 mins
50 mins
Easy
  • Cook hibiscus water in boiling water for 20 minutes. Strain and set aside.
  • For the sauce: Combine tomato, onion, garlic, guajillo chile, salt, pepper, and chicken broth in a blender and blend until smooth.
  • Strain. In a pot with oil over medium heat, fry sauce. Let simmer and cook for about 20 minutes. Adjust seasoning. Reserve.
  • In a skillet with oil cook onion and garlic. Add shredded carrot. Cook for 5 minutes. Add hibiscus flower, sugar, salt, and pepper. Cover and cook over low heat for 10 minutes.
  • In a skillet with a bit of oil fry tortillas on both sides. Drain on a paper towel-lined plate.
  • For assembling the hibiscus enchiladas: Stuff tortillas with hibiscus flower. Serve hibiscus enchiladas on a plate. Spoon sauce over. Garnish with cream, cheese, and purple cabbage.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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