Hibiscus Flower Enchiladas

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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