Name: Hibiscus-Flower Enchiladas
Yield: 6 Servings
Ingredients: 1 cup dried hibiscus flowers; 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 dried oregano; 1/4 teaspoon dried thyme leaves; Kosher salt and freshly ground black pepper; 2 pounds ripe plum tomatoes, cored, halved; 1/2 white onion, chopped; 3 garlic cloves, thinly sliced; 2 canned chipotle chiles in adobo; 2 tablespoons vegetable oil; 3 large dried bay leaves; Kosher salt; Vegetable oil; 12 6' corn tortillas; 1 cup sour cream; 1 cup thinly sliced purple cabbage; 1/2 cup Cotija cheese or feta, crumbled

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