Boiled hibiscus flowers have a chewy texture and they absorb the flavors of garlic and onion when sauteed with them.
Hibiscus flowers are used in Mexico to make a beverage called agua de jamaica. The flowers are usually discarded after brewing, but they can be used as a meat substitute. If you don’t live in Mexico, you may be able to find hibiscus in a supermarket or Mexican grocery, or you can order it on Amazon. These tacos got a hearty thumbs-up even from the non-vegans at my house in Cancún. Recommended side dishes are refried beans, Mexican Rice, avocado slices, and cold agua de jamaica. ¡Buen provecho!
- 1 c HIBISCUS FLOWERS, boiled and drained
- 1/2 c ONION, finely chopped
- 2 cloves GARLIC, peeled and chopped
- 1 Tbsp OIL
- SALT to taste
- 8 CORN TORTILLAS
- 1 c LETTUCE, finely chopped
- 1/2 c fresh CILANTRO, chopped
- SALSA to taste
- Sautée ONION and GARLIC, PEELED AND CHOPPED in OIL until onions are soft and transparent
- Add HIBISCUS FLOWERS and SALT to taste
- Cook thoroughly over medium heat for 10-15 minutes, turning with spatula
- Place hibiscus mixture on a fresh hot corn TORTILLA, add LETTUCE, chopped ONION, CILANTRO and SALSA
|PREP 20 min||COOK 15 min, medium heat||MAKES 8-10 TACOS|