Ingredients:
2 cups hibiscus flowers
1 teaspoon oil
1/2 onion, chopped
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
a pinch of oregano
hot sauce, to taste
corn tortillas
pico de gallo
vegan queso
Boil the hibiscus for about 10 minutes and drain the liquid. Boil the flowers one or two more times until not much color is released into the water.
Drain and rinse the flowers and roughly chop them.
Cook the onion and garlic in the oil. Add the cumin, chili powder, oregano, and hot sauce.
Serve the hibiscus on tortillas with the pico and queso.
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