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

INSTRUCTIONS:

1. 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.
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 favorite salsa.
   

Buen Provecho!