An unusual but delicious 100% vegetarian filling for tacos.
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
salt to taste
- In a large saucepan, 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.
- Remove from heat and let steep for 30 minutes. Drain flowers and reserve liquid to make a delicious hibiscus tea cooler.
- 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.
- Warm up tortillas on a separate skilllet. Fill with hibiscus flower mixture, tender cactus strips and sprinkle with the cheese.
- Add your favorite salsa.