First, let's make the delicious and refreshing hibiscus water: Place the water and hibiscus flowers in a pot and bring to a boil. Simmer until the water turns a deep red and the flowers are soft. Strain the liquid, let it cool, sweeten to taste, and refrigerate.

Spread the hibiscus flowers on paper towels and let them dry a bit. The paper will help absorb excess moisture.

Meanwhile, thinly slice the red onion and chop the chili peppers (if using, you can remove the seeds for less heat). Once the flowers are dry, sauté the onion and chili in a skillet, add the minced garlic and hibiscus flowers, and season with salt and pepper (you can also add your favorite spices for extra flavor). Cook until everything is nicely browned, then serve in corn tortillas.

Serve with avocado and hot sauce, and of course, enjoy with a glass of cold hibiscus water.