Hibiscus Flower Enchiladas/Enchiladas de Flor de Jamaica

I had these in Mexico while I was there on vacation a few months ago and I was impressed! The combined sweetness of the flower and spiciness of the salsa were something I was skeptical about at first, but once I took that first bite I felt silly for being hesitant. I haven’t been able to replicate the ones I had exactly because it’s winter in Chicago so fresh Hibiscus flowers are hard to come by, but these come pretty close.

1 bag of dried Hibiscus flowers (Flor de Jamaica)*
1/2 small finely chopped onion
1 clove of garlic
8 green tomatoes, cubed
2 Serrano peppers
1 cup vegetable stock
Corn tortillas

Boil the flowers in a small pot of water and strain them. If you want you can keep the water to make Agua de Jamaica or Jamaica tea (a beverage that tastes slightly like Cranberry juice). Add oil to a frying pan and sautee the onion, garlic and green tomatoes. Add Serrano peppers once veggies start to brown (you can add the pepper a little sooner if you want your salsa to be spicier). Take half of this mixture and blend it, along with the vegetable stock to make your salsa. Add salt, pepper and cilantro to salsa to taste. Add Hibiscus flower to remaining frying pan mixture and sautee. Heat up your tortillas, fill them with flour mixture and bathe them in salsa. Add vegan sour cream or cheese if you like and enjoy!

Makes about a dozen enchiladas using standard sized corn tortillas.

*Dried hibiscus flowers have a nice “meaty” consistency, but can start to feel a bit chewy after you’ve had 2-3 of these. I’m going to experiment with rehydrating the flowers before I boil them to see if this makes a difference. I’ll keep you all posted on the results!

2 thoughts on “Hibiscus Flower Enchiladas/Enchiladas de Flor de Jamaica”

  1. I always make agua de jaimaica and usually trow away the remainig flowers. Not anymore, thanks to this receipe I just found a new way to use them. Thanks a lot for sharing!

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