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Let’s just go ahead and call this what it is, ok? Hibiscus week.

Seriously, though, I didn’t realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible delicacies. Taylor’s even using some in his next batch of beer. Don’t blame me, blame this recipe.

Because I haven’t been able to get these enchiladas out of my head since I first saw the recipe nearly 2 years ago.




At the time, I had seen some dried hibiscus flowers at Trader Joe’s. Or, at least I thought I had. Constantly haunted by visions of hibiscus enchiladas, I swear I scanned the dried fruit section at TJ’s every time we went. Weekly. For the last year and half.

Nothing.

Well, plenty of raisins and dried figs and freeze-dried blueberries, but not a trace of hibiscus. They must have been discontinued (like many of the best products at Trader Joe’s). That, or I was delusional and never saw them to begin with.

I was still unable to shake the thought of these unusual enchiladas (that would make a good band name, don’t you think? The Unusual Enchiladas. I like it.) Anyway, I finally broke down and ordered some dried hibiscus flowers online.




The hibiscus flowers are rehydrated and used inside the enchiladas in place of meat, their chewy texture perfectly suited and equally satisfying along with some shredded carrot and jicama (a Mexican root with a texture like a radish and a sweet, starchy flavor somewhere between a potato and a watermelon). They are topped with a simple chipotle tomato sauce, shredded purple cabbage, sour cream and crumbled cotija or feta cheese.

The verdict? Totally worth obsessing over.





PREPARATION


For 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, reserving flowers (the liquid can be saved for another use).


Heat olive oil in a large heavy pot over medium heat; add onion and sauté until softened, 3 to 5 minutes. Add softened hibiscus flowers, carrots, jicama, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.


Meanwhile, combine tomatoes, onion, garlic, and chipotle chilies along with 2 cups of water in a large saucepan over medium heat. Cook, stirring occasionally, until tomatoes begin to break down, about 20 minutes. Remove from heat and transfer mixture to a blender, in batches if necessary (be cautious blending hot liquids). Purée until smooth.


Carefully wipe out saucepan; add oil and return to medium-high heat. When oil begins to shimmer, carefully add tomato mixture and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.


Pour vegetable oil into a large skillet to a depth of 1/4-inch; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and fry, turning once, until just softened, about 30 to 45 seconds (no longer, you do not want them crispy). Transfer to a paper-towel-lined plate to drain. Spoon 1/4 cup of filling down the center of each tortilla and roll to enclose. Spoon chipotle sauce over top and garnish with sour cream, cabbage, and cheese.




INGREDIENTS


For Filling:

1 cup dried hibiscus flowers*
1/4 cup olive oil
1 large onion, thinly sliced
2 large carrots, grated
1/2 cup grated jicama
1/4 cup sugar
1/2 teaspoon ground dried oregano
1/4 teaspoon dried thyme leaves
Kosher salt and freshly ground black pepper


For Sauce:

2 pounds ripe plum tomatoes, cored, halved (or substitute 1 28-ounce can of whole plum tomatoes, drained and halved)
1/2 white onion, chopped
3 garlic cloves, thinly sliced
2 canned chipotle chiles in adobo
2 tablespoons vegetable oil
3 large dried bay leaves
Kosher salt


For Assembly:

Vegetable oil, for frying
12 6-inch corn tortillas
1 cup sour cream
1 cup thinly sliced purple cabbage (from about 1/2 a small cabbage)
1/2 cup Cotija or feta cheese, crumbled




NUTRITION INFORMATION

Serving Size: 1 (385 g)     Servings Per Recipe: 6

Calories 314.3     Calories from Fat 137 44%    Total Fat 15.3 g 23%    Saturated Fat 2.1 g 10%    Cholesterol 0 mg 0%    Sodium 50.5 mg 2%    Total Carbohydrate 42.8 g 14%    Dietary Fiber 6.8 g 27%    Sugars 15.5 g 62%    Protein 4.9 g 9%


HEALTH BENEFITS


Anti-cancer Properties


Hibiscus spice or tea contains hibiscus protocatechuic acid which has anti-tumor and antioxidant properties. A study conducted by the Department and Institute of Biochemistry at the Chung Shan Medical and Dental College, in Taichung, Taiwan suggests that hibiscus slows down the growth of cancerous cells by inducing apoptosis, commonly known as programmed cell death.


Relieves Menstrual Pain

The health benefits of hibiscus spice or tea include relief from cramps and menstrual pain. It helps in restoring hormonal balance as well, which can reduce the symptoms of menstruation like mood swings, depression, and overeating.

Acts as Antidepressant Agent

Hibiscus spice or tea contains vitamins and minerals like flavonoids which have antidepressant properties. Consumption of hibiscus tea can help calm down the nervous system, and it may reduce anxiety and depression by creating a relaxed sensation in the mind and body.

Improves Digestion


Many people drink hibiscus tea to improve digestion as it regularizes both urination and bowel movements. Since it has diuretic properties, it is also used to treat constipation, which helps you lose weight, improve the health of your gastrointestinal system, and avoid colorectal cancer.




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Mexican classics that use corn tortillas are a godsend for gluten-free folks. The recipe calls for a homemade tomatillo mixture, which combined with juicy chicken and Mexican blend cheese makes for the perfect family meal.






Signature flavor profiles abound in these freezer-friendly enchiladas. Skip red enchilada sauce in favor of homemade chili verde in this Mexican classic. Tangy tomatillos and roasted poblano chiles build the savory backbone, while fresh cilantro adds a wealth of bright, fresh flavor. Smothered in sauce and blanketed with gooey, melted cheese, your family will never know they’re enjoying a lightened meal. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick. Top your enchiladas with a dollop of Greek yogurt and fresh cilantro garnish for the ultimate cooling counterpoint.

How to Make It

Step 1
Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender. Add cilantro leaves and stems, cumin, and 1/2 teaspoon each salt and black pepper; process until smooth.
Step 2
Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining 1/2 teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven, meaty sides down. Cook until browned, 5 to 6 minutes. Transfer to a plate.
Step 3
Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high. Cook until sauce thickens slightly, 3 to 5 minutes. Return chicken to Dutch oven; reduce heat to medium-low; simmer until a thermometer inserted in thickest portion registers 165°F, 12 to 15 minutes. Place chicken on a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven; discard bones. Toss meat to coat.
Step 4
Preheat oven to 350°F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread 1/4 cup reserved tomatillo mixture in the bottom of each dish. Spoon 1/4 cup chicken mixture into each tortilla; fold into thirds, and arrange in dishes (8 enchiladas in each). Spread 3/4 cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with 3/4 cup cheese. Coat 2 pieces of aluminum foil with cooking spray, and cover each dish. Follow freezing directions, or continue to step 5.
Step 5
Bake at 350°F for 15 minutes, until heated through. Remove foil. Increase heat to broil. Broil for 1 to 2 minutes, until cheese is golden and bubbly. Top each serving with 1 tablespoon yogurt and 1 tablespoon chopped cilantro.
Step 6
How-To FREEZE: Cover dish with heavy-duty aluminum foil or an airtight lid. Freeze up to 2 months. THAW: Remove foil; reserve. Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350°F for 30 minutes, until cheese is melted and a thermometer inserted in center registers 160°F. Remove foil during last 5 minutes.



Ingredients

Cooking spray
2 pounds tomatillos, husks removed
4 poblano chiles, halved lengthwise, ribs and seeds removed
1 large yellow onion, quartered
6 garlic cloves
1 cup firmly packed fresh cilantro leaves and stems
2 teaspoons ground cumin
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil
8 bone-in, skinless chicken thighs (about 4 lb.)
16 (6-in.) corn tortillas
6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups)
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup chopped fresh cilantro



Nutritional Information  

Calories 379      Fat 13.8g      Satfat 3.8g      Monofat 3.1g       Polyfat 4.3g      Protein 27g Carbohydrate 40g       Fiber 7g      Cholesterol 75mg       Iron 3mg      Sodium 495mg Calcium 316mg      Sugars 8g       Est. added sugars 0g



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