Hibiscus Enchiladas

Mouthgasmic RECIPES from the Garden

Ingredients:

• 2 tbsp butter

• 1 large yellow onion, chopped

• 3 tsp garlic powder

• 1 cup Russet potato, diced

• ¾ cup shredded carrots

• 2 cups hydrated hibiscus flowers

• 1 tsp sugar

• 2 tsp Himalayan pink salt

• 1 ½ tsp black pepper, divided

• 4 roasted tomatoes, peeled

• 4 hydrated guajillo chilies, seeds and stem removed

• ½ cup water

• 8 corn tortillas

• Garnishes: sour cream, cotija cheese, purple cabbage, cilantro, green onion, sliced avocado, squeeze of lime

Method:

1. Heat 1 tbsp butter in a large skillet. Add half the onion; cook for 2 minutes. Add potatoes, and cook for 5 minutes. Add carrots, hibiscus flowers, sugar, 1 tsp salt, 2 tsp garlic powder, and ½ tsp black pepper. Stir and cook for 10 minutes. Remove from heat and set aside.

2. Combine remaining onion, remaining garlic, tomatoes, guajillo chilies, remaining salt, pepper, and water in a blender, and blend until smooth. Heat sauce in a medium saucepan for 5 minutes. Remove from heat and set aside.

3. Melt remaining butter in a large skillet. Fry tortillas for 30 seconds on each side and set aside. Fill each tortilla with hibiscus mixture, roll and top with sauce, and sprinkle with garnishes. Serve and enjoy!

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