Ingredients

The Filling:

• 2 cups dried hibiscus flowers 
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 18 corn tortillas, warmed
• 2 slices fresh pineapple, chopped 
• 1 small onion, finely chopped
• ½ bunch cilantro, chopped
• 2 limes, cut into wedges

Salsa Verde:

• 10 fresh tomatillos, husks removed
• 1 avocado, peeled, pitted, and diced
• ¼ onion, chopped
• 2 serrano peppers
• 1 clove garlic
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Directions

Rinse the dried hibiscus flowers under cold water to remove any dust or grit. Place the flowers in a medium pot with one liter of water and bring to a boil for 10 minutes. Remove hibiscus from heat and steep for at least two hours, until the hibiscus is very soft. Drain well. 

Heat oil in a large skillet over medium heat and cook one onion and two cloves of garlic until soft and translucent, about two minutes. Stir in drained hibiscus and season with salt and pepper. Cook for five minutes, stirring constantly, until hibiscus turns a deep red color. 

In a blender, combine tomatillos, avocado, ¼ onion, serrano peppers, one clove of garlic, and two tablespoons of cilantro. Blend until smooth and season with salt, as needed.

Warm corn tortillas in a skillet. Divide hibiscus mixture among tortillas and top with pineapple, onion, and cilantro. Serve with Salsa Verde and lime wedges.

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