Name: Hibiscus Flowers in Blue Corn Enchiladas with Pickled Purple Cabbage
Yield: Serves 7 (2 enchiladas each)
Cuisine: Mexican
Ingredients: Sea salt and freshly ground black pepper; 3 garlic cloves, thinly sliced; 3½ oz [100 g] dried or fresh hibiscus flowers; Vegan cheese, such as Daiya Cheddar-style slices; ⅞ tsp sea salt; 2 large carrots, grated; 3 fresh bay leaves; 14 x 6-in [15-cm] diameter blue (or white) corn tortillas; 14 oz [400 g] silken tofu, drained; 1 Tbsp olive oil; Scant 1½ cups [350 ml] water; 2 dried chipotles, seeded, plus 1 Tbsp pickled jalapeños or 2 chipotles in adobo sauce; Vegetable oil, for oiling and frying; Scant 2 Tbsp [20 g] sea salt; 1 Tbsp fresh or dried thyme; 1 large onion, thinly sliced; ⅞ cup [200 ml] red wine vinegar; Juice of 1 lemon; ½ tsp dried oregano; Generous 3 Tbsp [50 ml] olive oil; 1 Tbsp fresh or dried oregano; 3 garlic cloves, minced; 5 Tbsp purple cabbage pickle juice, or to taste; ¼ red cabbage, very thinly sliced; ½ cup [100 g] sugar; ¼ tsp dried thyme; 2 Tbsp vegetable oil; 1 white onion, sliced; ¼ cup [50 g] sugar; 2¼ lb [1 kg] ripe plum tomatoes, quartered

Preparation info

Serves
7

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

I had something similar to this cooked by a woman chef. Pilar Cabrera from Oaxaca at Azul Condesa restaurant in Mexico City, or DF (“Dey Effe”) as the locals call it. While it’s a typical Oaxacan dish, it is very unusual, with a tangy flavor. The red hibiscus with the blue corn enchiladas and the pickled purple cabbage lend this dish deep sunset colors. And blue corn is the only truly blue food! It’s easy to buy hibiscus flowers online and at healthfood stores.

The

Ingredients

Americas
Mexico
Main course
Microwave
Vegan
Central America

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