This hibiscus enchiladas recipe is a sponsored post by Land O’Lakes, Inc. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
A dish that is pleasing to the eyes and tantalizing to the palate: Hibiscus Enchiladas
If you know me, you know enchiladas are my favorite food. Not just any enchiladas, my mom’s enchiladas. They must be homemade. No canned salsa. All made from scratch. No shortcuts.
My mother’s enchiladas were customarily filled with shredded chicken breast, a bit of onion and a hint of cheese. Not overly smothered in gooey cheese, like they are served at some restaurants nowadays. The cheese must be crumbled queso fresco or queso cotija. The type of cheese that is a bit gritty and does not melt. It only softens and enhances the flavor of the filling and sauce that coats the corn tortilla.
My mom still makes her incredible enchiladas and every time she makes them, I watch and ask lots of questions. I’ve come to find out that instead of oil-frying the corn tortillas right before they are filled, she lightly fries them in salted butter instead. This step is essential to the preparation process to keep the tortilla from breaking or drying out.
This time, I wanted to use her secret sauce and technique to create my very own signature enchiladas. Did you know that hibiscus flowers are edible? They are not only used to make hibiscus agua fresca but they are also delicious in various dishes. I decided to keep my enchiladas meatless and create a meal out of these tasty blooms.
This was the perfect opportunity to use my favorite Land O’Lakes product: It’s creamy, perfect for sautéing, topping or spreading. The hint of sea salt will also enhance the flavor of the corn tortilla. My son loves it on crispy sourdough bread. It’s heavenly.
Related recipe: Cream of Poblano and Corn Soup
Hibiscus flowers can be found in the Latin section of your local supermarket and they are only sold dry. A little goes a long way. To hydrate them, simply boil 1 -2 cups of dried flowers in 4-6 cups for 15 minutes. Remove the flowers from the liquid and set aside. Save the liquid to make agua fresca. All you have to do is sweeten with sugar or honey, add a bit more water if the liquid is too concentrated and serve over ice. That’s all.
If you are looking for a great recipe, This is the one for you! The sauce is very mild and smoky, and the potatoes and carrots complement the tanginess of the hibiscus in the filling. It all works together perfectly. Top with a drizzle of crème fraiche, a sprinkle of Cotija cheese, a handful of cabbage, and a sprig of cilantro. Enjoy!
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Ingredients
- 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, divided
- 1 large yellow onion, chopped and divided
- 3 garlic cloves, chopped and divided
- 1 cup Russet potato, peeled and diced
- ¾ cup shredded carrots
- 2 cups hydrated hibiscus flowers
- 1 teaspoon granulated sugar
- 2 teaspoons salt, divided
- 1 1/2 teaspoon black pepper, divided
- 4 roasted tomatoes, peeled
- 4 hydrated guajillo chilies, seeds and stem removed
- ½ cup water
- 8 corn tortillas
- crème fraiche
- Cotija cheese
- purple cabbage
- cilantro sprigs
Instructions
- Heat 1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt in a large skillet over medium heat. Add half the onion and 2 garlic cloves; cook for 2 minutes. Add potatoes and cook for 5 minutes. Add carrots, hibiscus flowers, sugar, 1 teaspoon salt and ½ teaspoon pepper. Stir and cook for 10 minutes. Remove from heat and set aside.
- Combine remaining onion, remaining garlic, tomatoes, guajillo chilies, remaining salt and pepper and water in a blender container. Blend until smooth. Heat sauce in a medium saucepan for 5 minutes. Remove from heat and set aside.
- Melt remaining Land O Lakes® Butter with Olive Oil & Sea Salt in a large skillet. Fry tortillas for 30 seconds on each side and set aside. Fill each tortilla with hibiscus mixture, fold and top with sauce, crème fraiche, Cotija cheese, cabbage and cilantro. Serve and enjoy.
