Hibiscus Flowers and Cactus Tacos

Ingredients:

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  • 2 cups Dried Jamaica Flowers +
  • 5 cups water
  • 2 tablespoons olive oil
  • 1/2 onion sliced in rounds
  • 1 Ancho – Dry Chillies finely crushed +
  • 1 jar of La Costeña – Cactus Paddle, drained +
  • 1 cup feta cheese, crumbled
  • 8 Corn Tortilla +
  • Chipotle Salsa Picante +
  • salt to taste

An unusual but delicious 100% vegetarian filling for tacos.

Serves 4

DIRECTIONS:

  1. In a large pan, heat water and add hibiscus flowers and let boil. Reduce heat and simmer for 10 minutes. If water begins to evaporate, add water in 1 cup increments.
  2. Remove from heat and let steep for 30 minutes. Drain flowers and reserve liquid to make a delicious hibiscus tea cooler.
  3. In a large skillet over low-medium heat, add oil. Cook onions until tender. Add hibiscus flowers and ancho chile powder; stir to combine flavors for approximately 7-10 minutes. Remove from heat and add salt to taste.
  4. Warm up tortillas on a separate skilllet. Fill with hibiscus flower mixture, tender cactus strips and sprinkle with the cheese.
  5. Add your favourite salsa.

Buen Provecho!