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végétarien – La Gourmandista

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Etiqueta: végétarien

Hibiscus Enchiladas in a Chipotle and Chile de Arbol Salsa

Anyone who knows me or who simply follows this blog either on the web or via social media can see that I am an omnivore and that most of my family is as well. However, I am conscious that global food trends are becoming more and more vegetal every day. Now, enchiladas have always been part of the Mexican diet, right? Well, a couple of years ago when I was visiting family and friends in Mexico City, I found a similar option in a menu at a restaurant where I went to have breakfast, and even though my choice was a different one, they stayed in my mind for a while. Months afterwards, I had made hibiscus agua fresca, but before disposing of them, I decided it was the best moment to try my own version of the dish. Here’s what I did:

Hibiscus Enchiladas in a Chipotle & Arbol Chili Salsa

When I was a child, enchiladas were normally stuffed with chicken. This vegetarian option is delicious and gives a second life to your hibiscus flowers after aromatizing your agua fresca.

  • Chopping board
  • Chef's Knife
  • Baking sheet
  • 2 Medium skillets
  • Blender
  • Turner or Rigid Spatula
  • Several spoons

For the sauce:

  • 4 tomatoes
  • 1 onion
  • 1 clove garlic
  • 2 árbol chili (hydrated)
  • 1 smoked chipotle chili
  • 60 ml vegetable stock (if necessary)
  • Kosher salt and allspice (to season)

For the stuffing:

  • 50 g hibiscus flowers (dehydrated)
  • ¼ onion (finely diced)
  • 1 clove garlic (finely chopped)

To assemble the enchiladas:

  • Frying oil
  • 12 Corn flowers
  • 100 g Mexican crema
  • 100 g Cotija cheese
  • ¼ onion (finely diced)
  1. The easiest way to make this salsa, I think, is to put the onion, the garlic clove, and tomatoes to roast in the oven at 350 °F (180 °C) with a drizzle of oil. Then, blend with the chipotle and the re-hydrated árbol chiles. Season with kosher salt and allspice and adjust the texture with a bit of vegetable stock. You don’t want your salsa to be excessively runny.
  2. Then, in a skillet with a little bit of oil, sweat the onion and then add the garlic and the hibiscus flowers as well as a couple spoonfuls of salsa to season the flowers.
  3. Warm your tortillas and then slightly fry them for a moment in a skillet with oil.
  4. Form your enchiladas by taking a bit of the flower stuffing and folding the tortilla by half.
  5. Bathe with the salsa and add a bit of the Mexican crema or crème fraîche, fresh finely diced onion and a bit of cotija cheese on top. If you want to omit the crema and the cotija you will have some delicious vegan enchiladas.
  • Hibiscus flowers generally come as the by-product that is left over after preparing a pitcher of agua fresca on the warmer days or tea on the colder ones. 
  • If Mexican crema is not available, substitute with crème fraîche. Avoid using sour cream.
Main Course
Mexican
VegetarianDiet
enchiladas, lockdown2020, Mexican food, stay home, Vegetarian
es_MXSpanish