Ingredients

• 1 cup dried hibiscus flowers
• 2 cups water
• 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 oregano
• 1/4 teaspoon dried thyme
• salt
• pepper
• 2 lbs ripe plum tomatoes, cored and halved
• 1/2 white onion, chopped
• 3 garlic cloves
• 2 chipotle chiles in adobo
• 2 tablespoons vegetable oil
• 3 bay leaves
• salt
• 12 corn tortillas, 6 inch
• 1 cup vegan sour cream (optional)
• 1 cup purple cabbage, shredded (optional)
• 1/2 cup vegan cheese (optional)

Instructions

1. Filling:.

2. 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.

3. 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.

4. Chipotle Sauce:.

5. 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.

6. 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.

7. Assembly:.

8. Warm or fry corn tortillas in a frying pan until soft (turn once).

9. Put 1/4 cup filling in the center of each tortilla. Roll to enclose.

10. Place two enchiladas on each plate.

11. Smother with sauce and garnish as you like.