Prep Time:
15 mins
Cook Time:
17 mins
Additional Time:
2 hrs
Total Time:
2 hrs 32 mins
Servings:
18
Yield:
18 tortillas
Ingredients
Salsa Verde:
- 10fresh tomatillos, husks removed
- 1avocado – peeled, pitted, and diced
- ¼onion, chopped
- 2serrano peppers
- 1clovegarlic
- 2tablespoonschopped fresh cilantro
- salt to taste
- 18corn tortillas
Garnish:
- 2slicesfresh pineapple, chopped
- 1smallonion, finely chopped
- ½bunchcilantro, chopped
- 2limes, cut into wedges
Directions
Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.
Recipe Tip
You can use the liquid from soaking the hibiscus to make hibiscus agua fresca.
Nutrition Facts (per serving)
| 101 | Calories |
| 3g | Fat |
| 17g | Carbs |
| 2g | Protein |
