Hibisco-flor Enchiladas (Hibiscus-Flower Enchiladas)

By Mother_Daniel

"The recipe is very traditional. We just replace the meat with flowers." "The flavor of hibiscus this surprising dish; meaty, tangy, and utterly irresistible." - Chef Ricardo Munoz Zuirta for Bon Appetit magazine, November 2011

Ingredient info:
Dried hibiscus flowers, also called Jamaica flowers, are available at some natural foods stores and at Latin markets. Look for canned chipotle chiles and Cotija cheese at better supermarkets and at Latin markets.

Read More http://www.epicurious.com/recipes/food/views/Hibiscus-Flower-Enchiladas-368293#ixzz2jyzprC8e

Ingredients

• Filling:
• 2 C. Water
• 1 C. Dried hibiscus flowers*
• 1/4 C. Olive oil
• 1 Large onion, thinly sliced
• 2 Large carrots, grated
• 1/2 C. Jicama
• 1/4 C. Sugar
• 1/2 t. Ground oregano
• 1/4 t. Dried thyme leaves
• Kosher salt and freshly ground pepper
• Chipotle Sauce:
• 2 C. Water
• 2 lbs. Ripe plum tomatoes, cored, and halved
• 1/2 white onion, chopped
• 3 Garlic cloves, thinly sliced
• 2 Canned chipotle chilies in adobo**
• 2 T. Vegetable oil
• 3 Large dried bay leaves
• Assembly:
• Vegetable oil
• 12 - 6 ” Corn tortillas
• 1 C. Sour cream
• 1 C. Thinly sliced purple cabbage
• 1/2 C. Cotija cheese or feta, crumbled

Preparation

Step 1

Filling:
Bring hibiscus flowers and water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5-8 minutes. Strain; reserve flowers.
Heat olive oil in a large heavy pot over medium heat; add onion and saut? until soft but not brown. Add reserved hibiscus flowers, carrots, and next 4 ingredients; stirring often until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper. Keep warm.

Chipotle Sauce:
Combine first 4 ingredients and water in a pot over high heat. Cook, stirring occasionally until tomatoes begin to fall apart, about 20 minutes Remove from heat, transfer to a blender; puree until smooth. Wipe out pot, add oil and heat over medium high heat. When oil begins to smoke, carefully add puree and bay leaves. Bring to a boil, reduce heat to simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season with salt.

Assembly:
Pour oil into a large skillet to a depth of 1/4?; heat over medium heat until shimmering. Working in batches, submerge tortillas and cook, turning once, until they soften, 30-45 seconds. Drain on paper towels.

Place 1/4 cup of filling in the center of each tortilla; roll to enclose. Place two tortillas on each plate, smother with chipotle sauce and garnish with sour cream, shredded cabbage, and Cotijia cheese.