HIBISCUS / JAMAICA FLOWER ENCHILADAS
From the reader request section of the November 2011 issue of Bon Appetit. Reprinted there as a recipe from Chef Ricardo Munoz Zurita at a restaurant in Mexico City called Azul Condesa. Now with all the attributions duly given, this makes a delicious vegan enchilada that is quite different from the usual variations. You can find dried hibiscus flowers in latin groceries, or on amazon.com.
Provided by Wish I Could Cook
Categories Vegetable
Time 1h
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 22
Steps:
- Filling:.
- Bring hibiscus flowers and water to simmer in a small saucepan. Remove from heat and let steep until flowers are tender, 5-8 minutes. Strain and reserved flowers.
- Heat olive oil in a large pot over medium heat. Add onions and saute until soft. Add hibiscus flowers, carrots, jicama, sugar, oregano and thyme. Cook until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper and keep warm.
- Chipotle Sauce:.
- Combine tomatoes, onion, garlic and chipotle chiles, and 2 cups of water in a pot over medium heat. Cook, stirring ocassionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer to blender or food processor. Puree until smooth. (Be careful with hot liquids in a blender - don't close lid completely.
- Wipe out pot and add oil. When oil begins to smoke, carefully add puree and bay leaves. Bring to a boil. Then reduce to a simmer and cook until thickened, about 10 minutes. Remove bay leaves.
- Assembly:.
- Warm or fry corn tortillas in a frying pan until soft (turn once).
- Put 1/4 cup filling in the center of each tortilla. Roll to enclose.
- Place two enchiladas on each plate.
- Smother with sauce and garnish as you like.
HIBISCUS-FLOWER ENCHILADAS
Provided by Ricardo Muñoz Zurita
Categories Cheese Tomato Vegetarian Low Cal Dinner Healthy Tortillas Chile Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 25
Steps:
- Filling
- Bring hibiscus flowers and 2 cups 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 sauté until soft but not brown. Add reserved hibiscus flowers, carrots, and next 4 ingredients; cook, stirring often, until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper. Keep warm.
- Chipotle Sauce
- Combine the first 4 ingredients and 2 cups water in a pot over medium heat. Cook, stirring occasionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer mixture to a blender; purée until smooth. Wipe out pot; add oil and heat over medium-high heat. When oil begins to smoke, carefully add purée and bay leaves. Bring to a boil, reduce to a 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-high heat until shimmering. Working in batches, submerge tortillas and cook, turning once, until they soften, 30-45 seconds. Drain on paper towels. Put 1/4 cup of filling in center of each tortilla; roll to enclose. Place 2 enchiladas on each plate. Smother with chipotle sauce and garnish with sour cream, cabbage, and Cotija cheese.
HIBISCUS FLOWER TACOS RECIPE BY TASTY
This hibiscus flower taco "meat" is a game changer for anyone looking for new meat alternatives. The texture is tender and chewy, similar to meat, and it takes on any flavor that you decide to pair it with. Get creative and have fun!
Provided by Merle O'Neal
Categories Lunch
Time 2h20m
Yield 6 tacos
Number Of Ingredients 15
Steps:
- Rinse the dried hibiscus flowers under running water for 2-3 minutes, until the water turns from deep magenta to light pink.
- In a medium saucepan, bring the water to a boil. Boil the drained hibiscus for 10 minutes, until tender. Remove the pot from the heat, cover, and let stand for 2 hours.
- Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the red onion and sauté for 2 minutes, until translucent. Add the garlic and sauté for 2 minutes more, until fragrant. Add the hibiscus, onion powder, garlic powder, black pepper, paprika, cumin, dried oregano, salt, and red pepper flakes. Stir until the flavors have melded, about 5 minutes.
- Serve the hibiscus "meat" in tortillas with your toppings of choice.
- Enjoy!
Nutrition Facts : Calories 51 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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- Bring hibiscus flowers and 2 cups 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 sauté until soft but not brown. Add reserved hibiscus flowers, carrots, and next 4 ingredients; cook, stirring often, until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper. Keep warm.
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