In Mexico, everyone is accustomed to drinking hibiscus water or tea, it is one of the fresh waters that you will find almost everywhere in Mexico. The wonder of hibiscus is that in addition to making delicious fresh water, with the flower already hydrated, you can make tacos, you can stew it, make sauces, and even salad dressings.
Making new recipes with hibiscus is not only delicious and nutritious, but we are also saving waste, as must people throw the flowers away after preparing tea. This is a must-try recipe for reusing the Hibiscus flower. Check out the Vegan Tacos:
Ingredients
(Serves 6)
500gr of Hibiscus Flowers.
150gr of Jalapeño Pepper or Serrano Pepper.
Olive Oil.
Onion, chopped.
Salt.
Avocado Sliced or Guacamole.
Instructions
Prepare the Hibiscus water as usual. Rinse the flower and drain it very well.
In a separate pan, put the oil and the chopped onion to brown.
While the onion is browning, chop the Hibiscus (or put it in a food processor to make it into smaller pieces). This step is important especially if the flower is whole.
When the onion is golden add the Hibiscus and a Jalapeño or Serrano Pepper.
When the flower feels dry, it means that it is done.
Season with Salt and Serve on Warm Tortillas and Avocado slices on top (or guacamole)
Don't forget the Salsa!
Tips: You may also try to make quesadillas (with vegan cheese) or pour the cooked flowers on top of guacamole or rice. The limit is our own creativity.
Did you like this recipe? Let us know how it goes with your Hibiscus Vegan Tacos, take a picture, and tag us on Instagram @clocfood
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