Tacos de Jamaica (Vegan Hibiscus Tacos)

Name: Tacos de Jamaica (Vegan Hibiscus Tacos)
Total time: 152
Yield: 18
Ingredients: 8 ounces dried hibiscus flowers; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; salt and freshly ground black pepper to taste; 10 fresh tomatillos, husks removed; 1 avocado - peeled, pitted, and diced; 0.25 onion, chopped; 2 serrano peppers; 1 clove garlic; 2 tablespoons chopped fresh cilantro; salt to taste; 18 corn tortillas; 2 slices fresh pineapple, chopped; 1 small onion, finely chopped; 0.5 bunch cilantro, chopped; 2 limes, cut into wedges

Recipe by Chef Gaby Cervello from allrecipes.com

Entree 3 Hr. 32 Mins.

Ingredients

18 servings

•

8 ounces dried hibiscus flowers
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1 tablespoon olive oil
•

1 onion, chopped
•

2 cloves garlic, minced
•

salt and freshly ground black pepper to taste
•

10 fresh tomatillos, husks removed
•

1 avocado - peeled, pitted, and diced
•

0.25 onion, chopped
•

2 serrano peppers

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1 clove garlic
•

2 tablespoons chopped fresh cilantro
•

salt to taste
•

18 corn tortillas
•

2 slices fresh pineapple, chopped
•

1 small onion, finely chopped
•

0.5 bunch cilantro, chopped
•

2 limes, cut into wedges

Instructions

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.