March 29, 2023 • Class: Mexican fusion, Main Dish, Vegan
Ramadan Mubarak!
I’ve simply returned from two weeks in Mexico, the place I divided my time between Mexico metropolis and Mazatlán within the state of Sinaloa. I needed to take a cooking class in each locations; so I joined a WhatsApp foodies group in CDMX (Mexico Metropolis) to try to ask round for a suggestion. Fortunately, Chef Paulina Lara responded, despatched me menus and we settled on a date for a non-public class in her kitchen in Mexico Metropolis.
The title on her menu Hibiscus Enchiladas intrigued me. I had solely used hibiscus (karkadeh in Arabic) to make iced or scorching tea or agua fresca, the Mexican ice chilly drink, typically including a cinnamon follow the flowers whereas boiling them.
In Mexico, hibiscus is known as jamaica or flor de jamaica (pronounced ha-ma-ee-ka), and each restaurant or café sells it as a chilly drink or agua fresca sweetened with sugar. That is additionally a preferred drink in Egypt the place folks drink it chilly particularly throughout Ramadan.
The hibiscus is produced in Mexico, but additionally in Soudan and different nations in Africa and imported into Mexico for the native consumption. Actually, I had seen tubs of hibiscus leaves of assorted sizes and colour on the big mercado de la Merced in Mexico metropolis, with a label displaying its nation of origin. I had additionally learn a recipe for hibiscus enchilada in a cookbook on Mexico Metropolis delicacies however by no means ventured to check it in my kitchen. Years prior, whereas dwelling in Beirut, I had purchased complete candied hibiscus leaves imported from Thailand and so they tasted scrumptious like a gummy sweet with a little bit of tang.
The tactic is tremendous easy: the hibiscus flowers are boiled briefly in loads of water, drained, (the hibiscus-flavored broth will be recycled as a tea with some sweetener later). They’re then stir-fried with some beforehand fried onion and garlic combo, seasoned and used as a filling to some contemporary tortillas, simply as you’ll put together any enchiladas. As soon as stuffed, the enchiladas are smothered in enchilada sauce ( made with guajillo chilies, tomatoes, onion and garlic). And as ordinary, the enchiladas are then garnished with a drizzle of Mexican crema and a few grated Panela cheese (see Notice on substitute).
Hibiscus enchiladas
Joumana Accad
Mediterranean, Center Japanese
March 29, 2023
Mexican fusion, Major Dish, Vegan,
hibiscus, chilies, tortilla, mexican, vegetarian, enchiladas,
4-6 servings
Prep Time: half-hour
Prepare dinner Time: 20 minutes
Components
1 cup Hibiscus flowers, dried
1/2 onion, chopped
1 clove garlic, chopped or mashed with salt
8 corn tortillas, contemporary
Mexican cream or crema (as wanted)
Panela cheese or Mexican queso fresco or feta cheese, grated or crumbled
oil, as wanted
Enchilada sauce:
4 guajillo chilies, deveined and seeded
4 Roma tomatoes
1/2 onion, peeled
2 cloves garlic, peeled
oil, to fry the sauce
Directions
- Begin with the enchilada sauce, because it takes longer and will be ready forward. Place the guajillo chilies in a saucepan and add just a few cups of water to cowl by about 5 cms or a pair inches. Carry to a boil, cowl, and simmer a couple of minutes. Let the chilies soak within the scorching water for about half-hour, or till absolutely softened.
- Place the tomatoes, onion and garlic cloves in a skillet over medium warmth and allow them to char on all sides. As soon as charred, switch them to a blender, add the chilies and a few chili water (can substitute clear rooster broth), some salt, floor black pepper, and purée the combination a number of seconds till evenly puréed. Style the sauce to regulate seasoning and put aside.
- Make the hibiscus filling: Rinse the hibiscus underneath operating faucet water (putting it in a sieve), to eliminate mud or any particles if wanted. Switch hibiscus right into a saucepan, add water to cowl (about 3 cups)and produce to a simmer. Depart the hibiscus over medium-low warmth for about 10 minutes or till the flowers are tender.
- In the meantime, stir-fry the onion in a skillet till translucent (cowl it to speed-up the method); add the garlic paste or mince, and stir-fry just a few seconds, then add the drained hibiscus. Reserve the hibiscus broth for tea or agua fresca. Season the combination with salt and pepper and a contact of sugar if wanted (or piloncillo or brown sugar or a little bit of honey or syrup).
- Pour 2 or 3 tablespoons of oil right into a skillet and heat it over medium warmth. Shortly dip the tortillas, one by one, on each side, to heat them up and tenderize them. As quickly because the tortilla is coated with oil, place it within the serving plate and canopy it with a beneficiant amount of the hibiscus combination. Roll it up and set all of the tortillas aspect by aspect.
- Cowl the tortillas with a blanket of sauce (warmed-up briefly), high with a swirl of crema and a sprinkle of dry cheese (Panela or queso fresco or feta). Serve instantly.
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