Ingredients Jump to Instructions ↓

  1. 1 cup dried hibiscus flowers

  2. 2 cups water

  3. 1/4 cup olive oil

  4. 1 large onion , thinly sliced

  5. 2 large carrots , grated

  6. 1/2 cup grated jicama

  7. 1/4 cup sugar

  8. 1/2 teaspoon ground oregano

  9. 1/4 teaspoon dried thyme

  10. pepper

  11. 2 lbs ripe plum tomatoes , cored and halved

  12. 1/2 white onion, chopped

  13. 3 garlic cloves

  14. 2 chipotle chiles in adobo

  15. 2 tablespoons vegetable oil

  16. 3 bay leaves

  17. salt

  18. 12 corn tortillas ,

  19. 6 inch

  20. 1 cup vegan sour cream

  21. 1 cup purple cabbage , shredded

  22. 1/2 cup vegan cheese

Instructions Jump to Ingredients ↑

  1. Filling:.

  2. 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.

  3. 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.

  4. Chipotle Sauce:.

  5. 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.

  6. 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.

  7. Assembly:.

  8. Warm or fry corn tortillas in a frying pan until soft (turn once).

  9. Put 1/4 cup filling in the center of each tortilla. Roll to enclose.

  10. Place two enchiladas on each plate.

  11. Smother with sauce and garnish as you like.


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