Hibiscus Flower Tacos

Name: Hibiscus Flower Tacos
Ingredients: 2 cups rehydrated hibiscus flowers; 4 red tomatoes, chopped; 1 white onion, finely chopped; 1 green or yellow chili, chopped; 1 clove garlic, chopped; 1/4 cup cilantro, chopped; as needed Olive oil,; 1 tablespoon chicken bouillon; Salt and pepper, to taste; Warm corn or flour tortillas; Salsa, for serving; Lime, for serving

Cynthia Serena @cynthiaserena

Guadalajara

I often make hibiscus water, and I had read that the flowers can be reused, so I boiled the hibiscus, strained the flowers, let them dry, and followed the recipe. My husband initially made a face, asking what it would taste like, and said to just give him two tacos. He tried them with Valentina hot sauce, green salsa, and lime, and ended up eating 8 flour tortilla tacos. We loved them!!!
I hope you enjoy them.

Cynthia Serena @cynthiaserena

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Ingredients

2 cupsrehydrated hibiscus flowers
4red tomatoes, chopped
1white onion, finely chopped
1green or yellow chili, chopped
1 clovegarlic, chopped
1/4 cupcilantro, chopped
as neededOlive oil,
1 tablespoonchicken bouillon
Salt and pepper, to taste
Warm corn or flour tortillas
Salsa, for serving
Lime, for serving

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Steps

1

Chop the hibiscus flowers. These are the flowers left after making hibiscus water. Rinse under running water. If the flowers are still too tough, boil for another 5 to 8 minutes over medium-high heat.
2

In a pan, heat a little oil and cook the tomato, onion, and chili for 5 minutes. If you don't want it spicy, remove the seeds from the chili or omit it. Or do as I do and leave it whole. Add the chopped hibiscus flowers, cilantro, and season to taste with salt and pepper.
3

Mix well and serve in corn tortillas or tostadas. Accompany with salsa, lime juice, and avocado or guacamole (optional).