Hibiscus Enchiladas with Chipotle Sauce
This unusual vegetarian entree is quite traditional and quite a hit at Amaranta Cocina in Woodland Hills California. Made from a combination of dried hibiscus flowers, peppers, onions and zucchini, warm tortillas and served with a spoonful of creamy chipotle sauce.
2 ½ cups of dried hibiscus flowers
4 Tablespoons of butter (1/2 stick)
1/3 cup of chopped onions
½ cup finely chopped zucchini
½ cup finely diced bell pepper (combination of red, yellow and green peppers)
Salt and pepper to taste
¾ cup of sour cream
Chipotle sauce (see recipe below)
¾ cup crumbled queso fresco, ranchero or other fresh cheese
- Combine the hibiscus with 3 ups of water. Bring to a boil. Reduce the heat to simmer and simmer for 30 minutes until they are completely rehydrated. Remove from heat, wait for the to cool and strain. Finely chop the flowers and set aside.
- In a large sauté pan, melt butter over high heat and add onions. Stir them frequently until they are transculent. Reduce heat to medium an add the flowers, chopped peppers and zucchini.
- Prepare Chipotle:
2 tablespoons of diced onions
1 teaspoon of chopped garlic
1 cup tomato pureee
1 chipotle pepper (canned in adobo sauce), chopped
¼ plus 2 tablespoons cream (whipped)
- Prepare tortillas. In a medium sauté pan, the oil and dip the tortillas into the oil, one at a time,. Remove and place in a paper-towel line tray to absorb excess oil and moisture.
Assemble enchiladas by placing one-half cup of filling into each tortilla and then roll the tortilla . Place them onto plate, top with chipotle sauce and 2 tablespoons of sour cream. For added flavor, sprinkle 2 tablespoons of crumbled queso fresco .
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