In a pot, boil 3 cups of water and the hibiscus flowers (do this process twice so the flowers aren't too acidic, and use the resulting water to make a refreshing drink).

In a pan with a little oil, fry the chopped onion and garlic. Once they are translucent, add the drained hibiscus flowers and a pinch of salt.

Once ready, it will look like this.

For the sauce, blend the tomatoes, pepper, 1/4 onion, and 2 cups of water. Once blended, pour it into a pot to boil and add the 2 chicken bouillon cubes.

Fry the tortillas in a little oil, and once ready, fill them with the hibiscus flower mixture.

Finally, cover them with the sauce and top with cream and cheese.