Hibiscus Tinga Enchilada Casserole

When you create a delicious filling the sky is the limit. Meet Hibiscus Tinga. Typically a dish made with chicken, chipotle chilis in adobo sauce and onions, this version is 100% plant-based and is so yummy, nutritious, and versatile. I first experimented with this amazing ingredient when I found a recipe for tacquitos in the Gracias Madres cookbook (one of my very favorites). When I tried a hibiscus quesadilla at a fabulous NYC restaurant back in June, I could not wait to get home and start playing. So here you go. Enjoy it in a taco, quesadilla, tacquito, or in this luscious casserole. This is one to love.

Most people use dried hibiscus flowers to make tea, which is lovely but the flowers often end up in the compost bin. Now you can make tea (which can also be made into a delicious summer Aqua Fresca) AND have a delicious taco/enchilada filling at no extra cost. And speaking of cost, hibiscus is a very affordable ingredient. 2 ounces for this recipe costs less than $2.00, and that is at my pricier local organic store. You can buy dried hibiscus online, including THIS one from Jamaica. Please note, I recommend using the whole flowers as they will yield better texture but you can also use the tea (smaller fine pieces) in a pinch.

Whole flowers look like this:

Whole Dried Hibiscus Flowers

While Hibiscus tea looks like this:

Dried Hibiscus Tea

While both work, we prefer the texture that results from using the whole flowers.

Health benefits of hibiscus are long appreciated as Hibiscus flowers are rich in antioxidants, including polyphenols, and are also believed to help reduce blood pressure, improve liver function and possibly even slow cancer and bacteria growth.

As I get back to running/racing, I have been struggling with my breathing and I feel some benefit after consuming hibiscus (this would need to be confirmed with a formal study;).

To make Hibiscus Tinga, you'll need the following ingredients:

• dried hibiscus flowers

• extra virgin olive oil

• red onion

• garlic

• Mexican oregano

• raw walnuts

• Roma tomatoes (or other flavorful variety)

• chipotles in adobo sauce

• fresh cilantro

To make the Hibiscus Tinga Casserole, you'll need the following ingredients:

• 1 package Mi Rancho organic corn tortillas (I prefer the Thincredibles)

• 1 large sweet potato

• Hibiscus Tinga

• Leafy greens

• Cashew crema

• Avocado

• Enchilada sauce

• Fresh cilantro, more enchilada sauce, hemp seeds, lime wedges, optional for garnish

So let's get started....

First, you'll need to boil your hibiscus flowers. Simply add 2 cups of hibiscus flowers (about 2 ounces), to boiling water and allow to boil for 30 seconds. Remove from heat and drain. You'll end up with a dense tea (use this as a base for Aqua Fresca or a delicious mocktail). You can store this in the fridge for up to one week:

Now your hibiscus flowers are ready to cook:

Boiled and drained hibiscus flowers

Gather your Tinga ingredients and a large pot and make your Hibiscus Tinga. The result will look something like this:

HIbiscus Tinga

Now you can start to assemble your Enchilada Casserole. I prefer a casserole to traditional enchiladas because it's a bit less work-intensive, and you already have a number of steps in this dish, so no need to add more work! And the result is well worth the effort!

Get ready, set and layer!

Layer the enchilada casserole

Finish with a layer of tortillas and enchilada sauce:

Final casserole ready to cover and bake

After 30 minutes, remove the foil and bake another 5-10 minutes to finish. Watch that the top layer doesn't become too dry:

Hibiscus Tinga Enchilada Casserole ready for toppings

And voila! Topped with sliced avocado, fresh cilantro, Cashew Crema and hemp seeds. Enjoy!

Now are you ready to get started?? Remember, you can make the various components of this casserole in stages. I like to make the sweet potato and Cashew Crema the day before and save the hibiscus and greens for the day of. See what your schedule allows. And remember, you can also use the Tinga for tacos, taquitos, quesadillas, you name it, so very versatile, as well as nutritious and delicious.