Ranch-Style Enchiladas with Sautéed Hibiscus Flowers

Name: Ranch-Style Enchiladas with Sautéed Hibiscus Flowers
Total time: 3600 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 4 cups cooked hibiscus flowers (from making hibiscus water) (about 400 grams); 2 large onions, peeled and chopped; 7 cloves garlic, peeled and chopped; 1 1/8 pounds tomatillos, husked and chopped (about 500 grams); 3 dried árbol chiles, toasted and chopped, or use red pepper flakes; 1 cup sour orange juice (about 240 ml); 5 sprigs epazote, finely chopped; As needed, oil for frying; Salt, to taste; 13 dried ancho chiles, toasted, soaked in vinegar and garlic; Pinch cumin, toasted and ground with salt; 1 large onion, cooked; 40 corn tortillas, fried on both sides; Enough oil for frying; as needed Sliced onion rings,; 1 head romaine lettuce, finely shredded; as needed Pickled jalapeño strips,; Plenty of sour cream (made from cow's milk)

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A highly nutritious dish that uses hibiscus flowers as a filling for ranch-style enchiladas, instead of throwing them away after making hibiscus water.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

A highly nutritious dish that uses hibiscus flowers as a filling for ranch-style enchiladas, instead of throwing them away after making hibiscus water.

Saved

Ingredients

1 hour

Serves 8 servings

4 cupscooked hibiscus flowers (from making hibiscus water) (about 400 grams)
2large onions, peeled and chopped
7 clovesgarlic, peeled and chopped
1 1/8 poundstomatillos, husked and chopped (about 500 grams)
3dried árbol chiles, toasted and chopped, or use red pepper flakes
1 cupsour orange juice (about 240 ml)
5 sprigsepazote, finely chopped
As needed, oil for frying
Salt, to taste
Enchilada sauce:
13dried ancho chiles, toasted, soaked in vinegar and garlic
Pinchcumin, toasted and ground with salt
1large onion, cooked
To assemble the enchiladas:
40corn tortillas, fried on both sides
Enough oil for frying
For garnish:
as neededSliced onion rings,
1 headromaine lettuce, finely shredded
as neededPickled jalapeño strips,
Plenty of sour cream (made from cow's milk)

Saved

Steps

1 hour

1

First, make the filling. Heat a large clay pot or Dutch oven with oil. Once hot, add the garlic and onion with a pinch of salt and sauté. Add the tomatillos and árbol chiles, and continue to sauté. Cook the tomatillos for five minutes, then add the hibiscus flowers, epazote, and sour orange juice. Stir to combine and cook for twenty minutes.
2

Blend all the ingredients for the enchilada sauce. Fry the tortillas briefly in the sauce, then fill each with the hibiscus flower mixture. You can fold them like basket tacos or roll them up like traditional enchiladas. Place five enchiladas on each plate, making eight plates in total. Serve immediately.
3

Arrange the garnishes on a large platter so everyone can add what they like to their plate. I like to start with a layer of lettuce, then onion, sour cream, jalapeños, and enjoy.