Hibiscus Tacos

My childhood friend Silvia “Wera” introduced me to these… Wera and I have been friends since we were in preschool and with the years we have lived in different cities across Mexico and later on the world. We both have had corporate jobs, but out of our passion for food we have endeavored into food creation. For us it is an outlet for our creativity and love for food. Like me, Wera grew up with a Dad who made some of the most amazing food. I remember going to her house and eating some amazing fish and paellas. Wera has “the” stereotype of what it means to be raised in a Mexican family. I don’t know how many aunts and uncles she has… but there are too many for me to count. On holidays, after you were done with your family’s dinner…you would rush to Wera grandmother’s house. There were so many people having a fun time, sometimes live music, fireworks being thrown around by the kids and the food… the food!!! Anyways, Wera, thank you for introducing me to these tacos and thank you for the so many memories that we created. No matter where in the world we are, I hold you dear in my heart. Salud!

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Hibiscus Tacos

Ingredients

2 cups of hibiscus flowers (we get ours from nuts.com we heart them)

2 jalapenos veins and seeds removed then chopped

1 finely chopped garlic

½ finely chopped white onion

2 tsp avocado or vegetable oil

2 tbsp of agave syrup

Salt to taste

CREMA
½ cup of Mexican Crema or Sour Cream
2 jalapenos (stem removed, though you can leave the seeds in)
1 garlic clove
½ avocado
Salt to taste

GARNISHES
Fresh Sheep cheese (we love Green Dirt Farm)
Candied Jalapenos (I used this recipe, though I cooked them for about 15 minutes until they were caramelized https://jesspryles.com/recipe/candied-jalapenos/ )

Red corn tortillas

Unsalted Butter (optional)

DIRECTIONS

Rinse your hibiscus over cold water to remove any dirt. Place on a pot with 6 cups of water and bring to a boil, then simmer for 50 minutes. Drain the hibiscus (save the water and you can make hibiscus water just by adding sugar). Rinse over cold water and give it some gentle squeezes to remove a little of the tartness.

Prepare your candied jalapeños following the recipe, the only difference is that I sautéed them until I could see more caramelization. Next prepare your crema by adding all your ingredients into your blender and mix until completely smooth.

In a non-stick pan, heat up your avocado oil and add your onion, garlic and jalapeños. Sauté until your onions are translucent and add your hibiscus flowers for about 5 minutes. Then add agave and salt to taste. Let it sauté for another 5 / 10 minutes. Set aside.

Heat up your red corn tortillas with butter.

ASSEMBLE
Set your tortilla and add a bunch of hibiscus mix, add sheep cheese, drizzle crema and top with candied jalapenos.

Provecho!!

 Can you guess which one is me???

Can you guess which one is me???