Spiced Hibiscus Enchiladas with Chipotle Tomato Sauce
This delightful recipe for Spiced Hibiscus Enchiladas offers a unique twist on traditional enchiladas, featuring vibrant dried hibiscus flowers known for their tart flavor and deep color. Originating from a classic recipe by Chef Ricardo Munoz Zurita at Azul Condesa in Mexico City, these enchiladas are a delicious, plant-based option that showcases the complexity of Mexican cuisine. Complemented by a smoky chipotle sauce, these enchiladas are not only a feast for the eyes but also nourish the soul. Serve them topped with crunchy cabbage, creamy vegan sour cream, and a sprinkle of vegan cheese for a flavorful, vibrant meal that impresses at any gathering.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Dried hibiscus flowers
1 cup (Rinsed and steeped in water)
Water
2 cups (For simmering hibiscus and sauce)
Olive oil
1/4 cup (For sautéing)
Onion
1 large (Thinly sliced)
Carrots
2 large (Grated)
Jicama
1/2 cup (Grated)
Sugar
1/4 cup (For seasoning filling)
Ground oregano
1/2 teaspoon (Dry spice)
Dried thyme
1/4 teaspoon (Dry spice)
Salt
to taste
Black pepper
to taste
Ripe plum tomatoes
2 lbs (Cored and halved)
White onion
1/2 (Chopped)
Garlic cloves
3
Chipotle chiles in adobo
2
Vegetable oil
2 tablespoons (For sauce)
Bay leaves
3
Corn tortillas
12 (6 inch) (Warmed or fried)
Vegan sour cream
1 cup (Optional, for serving)
Purple cabbage
1 cup (Shredded, optional for garnish)
Vegan cheese
1/2 cup (Optional, for garnish)
Instructions
1
Filling: In a small saucepan, bring the dried hibiscus flowers and 2 cups of water to a simmer. Remove from heat and let the flowers steep for 5-8 minutes until tender. Strain and reserve the hibiscus flowers.
2
In a large pot, heat the olive oil over medium heat. Add the thinly sliced onion and sauté until softened, about 5 minutes. Incorporate the reserved hibiscus flowers, grated carrots, grated jicama, sugar, oregano, and thyme. Cook until the carrots soften and any excess liquid evaporates, approximately 15 minutes. Season the filling with salt and pepper to taste. Remove from heat and keep warm.
3
Chipotle Sauce: In another pot, combine the cored and halved tomatoes, chopped onion, garlic cloves, chipotle chiles, and 2 cups of water. Cook over medium heat, stirring occasionally, for about 20 minutes or until the tomatoes begin to break down. Carefully transfer the mixture to a blender or food processor and purée until smooth. Be cautious with hot liquids; leave the lid slightly ajar to allow steam to escape.
4
Wipe out the pot and add the vegetable oil. Once the oil begins to shimmer, carefully pour in the tomato-purée mixture along with the bay leaves. Bring to a boil, then reduce to a simmer, cooking until the sauce thickens, around 10 minutes. Discard the bay leaves once done.
5
Assembly: Lightly warm or fry the corn tortillas in a frying pan until soft, turning them once. For each tortilla, add about 1/4 cup of the hibiscus filling to the center and roll them up to create enchiladas. Place two enchiladas on each serving plate, generously ladle the chipotle sauce over them, and finish with optional garnishes like shredded purple cabbage, vegan sour cream, or vegan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Hibiscus Enchiladas?
Spiced Hibiscus Enchiladas are a unique, plant-based twist on traditional enchiladas featuring tart dried hibiscus flowers, carrots, and jicama wrapped in corn tortillas.
Are these enchiladas vegan?
Yes, these enchiladas are entirely plant-based and use vegan ingredients like vegan sour cream and vegan cheese.
How do I prepare the hibiscus flowers for the filling?
Bring the dried hibiscus flowers and water to a simmer, then remove from heat and let them steep for 5 to 8 minutes until tender before straining.
What vegetables are included in the hibiscus filling?
The filling includes thinly sliced onions, grated carrots, and grated jicama mixed with the steeped hibiscus flowers.
How is the chipotle tomato sauce made?
The sauce is made by simmering tomatoes, onion, garlic, and chipotle chiles in water, blending the mixture until smooth, and then thickening it in a pot with oil and bay leaves.
Who is the chef behind the original version of this recipe?
The recipe is inspired by a classic dish from Chef Ricardo Munoz Zurita at Azul Condesa in Mexico City.
What type of tortillas are used for this recipe?
The recipe calls for 12 six-inch corn tortillas.
How should I prepare the tortillas before filling them?
Lightly warm or fry the corn tortillas in a frying pan until they are soft, turning them once.
What garnishes are recommended for serving?
Recommended garnishes include shredded purple cabbage, vegan sour cream, and a sprinkle of vegan cheese.
How long should the hibiscus flowers steep?
The hibiscus flowers should steep for approximately 5 to 8 minutes until they become tender.
How much dried hibiscus is required?
You will need 1 cup of rinsed dried hibiscus flowers.
What spices are used to flavor the filling?
The filling is seasoned with ground oregano, dried thyme, salt, black pepper, and 1/4 cup of sugar.
How many tomatoes are needed for the chipotle sauce?
The recipe requires 2 pounds of ripe plum tomatoes that have been cored and halved.
How many garlic cloves are used in the sauce?
The chipotle tomato sauce uses 3 garlic cloves.
What type of chiles give the sauce its smoky flavor?
Two chipotle chiles in adobo are used to provide the smoky heat in the sauce.
How long does the filling need to cook in the pot?
The filling should cook for approximately 15 minutes until the carrots soften and excess liquid evaporates.
Why is sugar added to the hibiscus filling?
Sugar is added to the filling to balance the natural tartness of the hibiscus flowers.
What is the role of jicama in this recipe?
Grated jicama is added to the filling to provide texture and complement the other vegetables.
How many bay leaves are used in the sauce?
Three bay leaves are added to the tomato puree while it simmers to add aromatic depth.
How do I assemble the enchiladas?
Place 1/4 cup of filling in the center of a softened tortilla, roll it up, and place it on a plate before ladling sauce over the top.
How much filling should go into each tortilla?
Each tortilla should be filled with about 1/4 cup of the hibiscus mixture.
Should I discard the bay leaves after cooking?
Yes, the bay leaves should be discarded once the sauce has finished thickening.
What safety precaution should I take when blending the sauce?
When blending hot liquids, leave the blender lid slightly ajar to allow steam to escape safely.
How many enchiladas are served per person?
The assembly instructions suggest placing two enchiladas on each serving plate.
What kind of cabbage is used for the garnish?
Shredded purple cabbage is recommended for its crunch and vibrant color.
What oil is used to sauté the filling?
The recipe uses 1/4 cup of olive oil for sautéing the onion and hibiscus filling.
How long should the sauce simmer after it has been pureed?
The sauce should simmer for about 10 minutes until it thickens.
Is this recipe considered a healthy option?
Yes, it is described as a healthy, plant-based meal that showcases nutrient-rich ingredients like carrots and hibiscus.
What is the flavor profile of dried hibiscus?
Dried hibiscus is known for its vibrant deep color and its distinctively tart, floral flavor.
Can I use regular sour cream and cheese?
While the recipe specifies vegan options to keep it plant-based, regular dairy versions can be substituted if desired.