Anne Cusack / Los Angeles Times
Jamaica flowers are combined with peppers, onion and zucchini in this enchilada.
CULINARY SOS

Recipe: Amaranta Cocina's hibiscus enchiladas with chipotle sauce

Unusual flavors
Anne Cusack / Los Angeles Times
Jamaica flowers are combined with peppers, onion and zucchini in this enchilada.
By Noelle Carter, Los Angeles Times Staff Writer
March 19, 2008
Dear SOS: I recently checked out Amaranta Cocina Mexicana at the Westfield Shopping Center in Woodland Hills. I'm not a vegetarian, but our server made us try these amazing hibiscus flower enchiladas that were truly life-changing. Do you think you could get that recipe? Thanks!

S. Ashley Crame

 
Studio City

Dear S. Ashley: Jamaica flowers (of the hibiscus family) are typically found in vivid red teas, but these tart dried buds are an unusually delicious filling for enchiladas. They're combined with peppers, onion and zucchini, then rolled in warm tortillas and topped with a spoonful of creamy chipotle sauce.

Amaranta Cocina's hibiscus enchiladas with chipotle sauce

Total time: About 1 hour, plus rehydrating time

Servings: 6

Note: Adapted from a recipe by executive chef Sarah Rocio Gomez of Amaranta Cocina Mexicana. Dried jamaica (hibiscus) flowers can be found at Latino and health-food markets, as well as Surfas in Culver City and Nicole's Gourmet in South Pasadena.

Chipotle sauce

2 tablespoons diced onions

1 teaspoon chopped garlic

2 tablespoons olive oil

1 cup tomato puree

1 chipotle pepper (canned in adobo sauce), chopped

1/4 cup plus 2 tablespoons heavy whipping cream

1. In a large sauté pan over medium heat, cook the onions and garlic until the onion is translucent, 3 to 5 minutes.

2. Stir in the tomato purée and chipotle pepper and bring to a simmer over medium heat. Continue to cook for 15 minutes, stirring occasionally, to allow the flavors to blend and the sauce to reduce slightly; lower the heat if the bottom of the pan gets too hot so the sauce doesn't burn.

3. Remove the pan from the heat and whisk in the cream, then set aside. Makes about 1 1/4 cups sauce.

Enchiladas and assembly

2 1/2 cups (4 ounces) dried jamaica flowers

4 tablespoons ( 1/2 stick) butter

1/3 cup finely diced onion







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