Enchiladas de Jamaica

Ingredients

Dried hibiscus flowers

1 cup

Water

4 cups (for cooking hibiscus)

Vegetable oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Tomato sauce

1 cup

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon (or to taste)

Corn tortillas

12

Queso fresco

1 cup, crumbled

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. In a saucepan, bring 4 cups of water to a boil. Add the dried hibiscus flowers and let them simmer for 10 minutes. Drain and set aside, reserving some of the cooking liquid for added flavor if desired.
2. In a separate saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Stir in the tomato sauce, cumin, chili powder, and salt. Mix well to combine and allow to simmer for about 5 minutes.
4. Add the cooked hibiscus flowers to the saucepan. If desired, add a splash of the reserved cooking liquid for more depth of flavor. Simmer for another 10 minutes, allowing the flavors to meld.
5. Preheat the oven to 350°F (175°C).
6. Warm the corn tortillas in a dry skillet or microwave until pliable; this makes them easier to roll without tearing.
7. Fill each tortilla with a generous spoonful of the hibiscus mixture, roll it up tightly, and place seam-side down in a greased baking dish.
8. Pour the remaining hibiscus sauce over the enchiladas, ensuring they are well-coated.
9. Bake in the preheated oven for 15-20 minutes, until heated through and bubbly.
10. Serve the enchiladas de Jamaica hot, garnished with crumbled queso fresco and chopped cilantro.