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Filling:.
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Bring hibiscus flowers and water to simmer in a small saucepan.
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3
Remove from heat and let steep until flowers are tender, 5-8 minutes.
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4
Strain and reserved flowers.
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5
Heat olive oil in a large pot over medium heat.
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Add onions and saute until soft.
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Add hibiscus flowers, carrots, jicama, sugar, oregano and thyme.
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Cook until carrots are soft and liquid evaporates, about 15 minutes.
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Season with salt and pepper and keep warm.
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10
Chipotle Sauce:.
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11
Combine tomatoes, onion, garlic and chipotle chiles, and 2 cups of water in a pot over medium heat.
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Cook, stirring ocassionally, until tomatoes begin to fall apart, about 20 minutes.
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Remove from heat and transfer to blender or food processor.
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Puree until smooth.
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(Be careful with hot liquids in a blender - don't close lid completely.
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Wipe out pot and add oil.
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When oil begins to smoke, carefully add puree and bay leaves.
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Bring to a boil.
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Then reduce to a simmer and cook until thickened, about 10 minutes.
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20
Remove bay leaves.
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Assembly:.
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Warm or fry corn tortillas in a frying pan until soft (turn once).
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Put 1/4 cup filling in the center of each tortilla.
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Roll to enclose.
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Place two enchiladas on each plate.
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Smother with sauce and garnish as you like.
