This week in Chef Chat we've been chatting with Los Sombreros Chef and Owner Azucena Tovar.
Tovar travels to Mexico multiple times a year to keep her finger on the pulse of the vibrant culinary scene in and around her hometown of Miguel Allende, Mexico. Using inspiration from her travels, she creates her own avant-garde spin on classic Mexican dishes. By introducing creative ingredients such as capers and pomegranate seeds to familiar favorites, she offers diners a true taste of modern Mexican cuisine.
"When I see something different in a menu, I try it because I feel that's my job. The hibiscus blew my mind. Of course, we gave it our own flair here but the idea came from Mexico City." -- Azucena Tovar
Los Sombreros' Hibiscus Enchiladas
Half gallon of water 1 ½ cups brown sugar 2 cups of dried hibiscus flower 2 tablespoons olive oil 1 purple onion Half pound of sliced plums Cheese (your choice) Tortillas Green sauce Onion Powder Garlic Powder
1. Combine hibiscus flowers, 1 cup of the brown sugar and half gallon of water. Let the mixture sit over night to hydrate the flowers. 2. The next day, discard half of the water and keep the other half for boiling. Add a ½ cup of brown sugar to the remaining water and hibiscus flowers. 3. Boil the hibiscus until soft. 4. Strain the hibiscus flowers into a bowl.
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(Optional: Recycle the water for margarita or cold tea)
5. Place 2 tablespoons of oil in a pan, until hot. 6. Chop one quarter of an onion and cook in pan until caramelized. Add half pound of sliced plums to pan. 7. Cook for 5 minutes. Add salt and pepper to taste. 7. Add flowers and simmer on low heat for 10 minutes. 8. Flash blend all of the ingredients in a blender.
9. Dip tortilla in green sauce. 10. Spray baking pan with PAM cooking spray and lay tortillas flat on pan. 11. Add one to two spoonfuls of dry hibiscus on top of flat tortilla. 12. Add one or two spoonfuls of hibiscus paste and add a handful of cheese on top. 13. Bake at 350 degrees for approximately 5 minutes. 14. Plate tortilla and pour green sauce on the enchilada. 15. Serve with sour cream and refried black beans on top.