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Hibiscus Enchiladas in a Chipotle & Arbol Chili Salsa - La Gourmandista
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Enchiladas de flor de jamaica

Hibiscus Enchiladas in a Chipotle & Arbol Chili Salsa

Mickael Thomassin
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.
Imprimir/Print/Imprimez Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 430 kcal

Utensilios/Equipment/Ustentsiles

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

Ingredientes/Ingredients/Ingrédients
 

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

Preparación/To Prepare/Préparation
 

  • 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.
  • 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.
  • Warm your tortillas and then slightly fry them for a moment in a skillet with oil.
  • Form your enchiladas by taking a bit of the flower stuffing and folding the tortilla by half.
  • 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.

Notas/Notes

  • 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.