Enchiladas de Jamaica

Ingredients

• Cilantro (1/4 cup, chopped)
• Queso fresco (1/2 cup, crumbled)
• Vegetable oil (2 tablespoons)
• Corn tortillas (8)
• Salt (to taste)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Tomato sauce (1 cup)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Water (2 cups)
• Dried hibiscus flowers (1 cup)

Instructions

1. In a saucepan, bring the water to a boil. Add the dried hibiscus flowers and let them simmer for 10 minutes. Drain and set aside.
2. In a separate saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Add the tomato sauce, cumin, chili powder, and salt to the saucepan. Stir well to combine.
4. Add the cooked hibiscus flowers to the saucepan and simmer for another 10 minutes, until the flavors are well combined.
5. Preheat the oven to 350°F.
6. Warm the corn tortillas in a dry skillet or microwave until pliable.
7. Fill each tortilla with a spoonful of the hibiscus mixture, roll it up, and place it seam-side down in a baking dish.
8. Pour the remaining hibiscus sauce over the enchiladas.
9. Bake for 15-20 minutes, until the enchiladas are heated through.
10. Serve the enchiladas de Jamaica topped with crumbled queso fresco and chopped cilantro.