– 8 ounces dried hibiscus flowers – 1 tablespoon olive oil – 1 chopped onion – 2 cloves minced garlic – Salt and freshly ground black pepper to taste
– 10 fresh tomatillos, husks removed – 1 avocado, peeled, pitted, and diced – 1/4 chopped onion – 2 serrano peppers – 1 clove garlic – 2 tablespoons chopped fresh cilantro – Salt to taste – 18 corn tortillas
Rinse hibiscus thoroughly to eliminate any dust. Place the cleaned hibiscus in a pot over medium heat,
. Remove from heat and let it steep for at least 2 hours until the hibiscus is tender.
Heat olive oil in a large skillet over medium heat. Sauté one chopped onion and two minced garlic cloves until soft and translucent.
Blend tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro until smooth.
Warm corn tortillas in a skillet. Distribute the hibiscus mixture among the tortillas and top with pineapple, onion, and cilantro.