Hibiscus-Flower Enchiladas

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Bon Appetit
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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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