Hibiscusjamaicaflowerenchiladas Recipes

Steps:

• Rub a lime wheel around the rims of two martini glasses to moisten. Spread a layer of salt in a saucer. Press the rims of the glasses into the salt to form salt rims.
• In a cocktail shaker filled with ice, combine the tequila, lime juice, lemon juice, orange juice, orange liqueur, agave and 1/2 ounce water. Shake for 10 seconds, then strain into the martini glasses. Garnish each with a hibiscus flower and a lime wheel. Serve.

Steps:

• Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction). Rinse and chop the hibiscus.
• In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out skillet.
• Divide the cheese evenly among the tortillas, sprinkling it to cover 1/2 of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.
• Add the remaining oil to the skillet, and heat over a medium flame. Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes. Repeat with the remaining quesadillas, and serve immediately.

Steps:

• In a pot of boiling water, cook the hibiscus flowers for 20 minutes. Strain and set aside. For the dressing, in a bowl, whisk together the olive oil, vinegar, mustard and garlic. Thin with a little water if necessary. Season with salt and pepper. Set aside. In a bowl, mix the tomatoes, cilantro leaves, lettuces and onions with the drained hibiscus flowers. Add some dressing and mix again. Season with salt and pepper.

Steps:

• 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; reserve flowers. Heat olive oil in a large heavy pot over medium heat; add onion and sauté until soft but not brown. Add reserved hibiscus flowers, carrots, and next 4 ingredients; cook, stirring often, until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper. Keep warm.
• Chipotle Sauce
• Combine the first 4 ingredients and 2 cups water in a pot over medium heat. Cook, stirring occasionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer mixture to a blender; purée until smooth. Wipe out pot; add oil and heat over medium-high heat. When oil begins to smoke, carefully add purée and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season with salt.
• Assembly
• Pour oil into a large skillet to a depth of 1/4"; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and cook, turning once, until they soften, 30-45 seconds. Drain on paper towels. Put 1/4 cup of filling in center of each tortilla; roll to enclose. Place 2 enchiladas on each plate. Smother with chipotle sauce and garnish with sour cream, cabbage, and Cotija cheese.

Steps:

• Filling:.
• Bring hibiscus flowers and water to simmer in a small saucepan. Remove from heat and let steep until flowers are tender, 5-8 minutes. Strain and reserved flowers.
• Heat olive oil in a large pot over medium heat. Add onions and saute until soft. Add hibiscus flowers, carrots, jicama, sugar, oregano and thyme. Cook until carrots are soft and liquid evaporates, about 15 minutes. Season with salt and pepper and keep warm.
• Chipotle Sauce:.
• Combine tomatoes, onion, garlic and chipotle chiles, and 2 cups of water in a pot over medium heat. Cook, stirring ocassionally, until tomatoes begin to fall apart, about 20 minutes. Remove from heat and transfer to blender or food processor. Puree until smooth. (Be careful with hot liquids in a blender - don't close lid completely.
• Wipe out pot and add oil. When oil begins to smoke, carefully add puree and bay leaves. Bring to a boil. Then reduce to a simmer and cook until thickened, about 10 minutes. Remove bay leaves.
• Assembly:.
• Warm or fry corn tortillas in a frying pan until soft (turn once).
• Put 1/4 cup filling in the center of each tortilla. Roll to enclose.
• Place two enchiladas on each plate.
• Smother with sauce and garnish as you like.

Steps:

• Place the apples in a saucepan with enough water to barely cover them.
• Add remaining ingredients and cook over medium heat, stirring occasionally, until chutney has thickened.

Steps:

• Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
• Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
• Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
• Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.

Steps:

• Rinse the dried hibiscus flowers under running water for 2-3 minutes, until the water turns from deep magenta to light pink.
• In a medium saucepan, bring the water to a boil. Boil the drained hibiscus for 10 minutes, until tender. Remove the pot from the heat, cover, and let stand for 2 hours.
• Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the red onion and sauté for 2 minutes, until translucent. Add the garlic and sauté for 2 minutes more, until fragrant. Add the hibiscus, onion powder, garlic powder, black pepper, paprika, cumin, dried oregano, salt, and red pepper flakes. Stir until the flavors have melded, about 5 minutes.
• Serve the hibiscus "meat" in tortillas with your toppings of choice.
• Enjoy!