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!
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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