Vegan Hibiscus Tacos are a staple at Bene Vivendo’s Tacos de Jamaica.

Ingredients

The Filling:

• 2 cups dried hibiscus flowers 
• 1 tablespoon of olive oil
• 1 onion, roughly chopped
• 2 garlic cloves that have been minced
• Salt and finely ground black pepper to taste
• 18 warmed corn tortillas
• 2 pieces of raw pineapple, roughly chopped.
• 1 little onion, beautifully chopped
• 1 / 2 tbsp. of chopped cilantro
• 2 limes cut into wedges

Salsa Verde:

• 10 new tomatillos, removed with husks
• 1 avocado, sliced, pitted, and peeled
• 14-inch of cut onion
• 2 serrano peppers
• 1 garlic clove
• 2 tablespoons of fresh cilantro, chopped.
• Salt to taste

Directions

To remove any dust or grit, rinse the dried hibiscus flowers under cool water. Bring one liter of water and one liter of flowers to a medium pot and bring them to a boil for ten minutes. Remove the hibiscus from the heat and let it steep for at least two hours until it is very smooth. Drain properly. &nbsp,

One onion and two garlic cloves should be cooked until smooth and shiny in a big skillet over medium heat, about two minutes. Inject hibiscus that has been drained, season with salt and pepper. Cook hibiscus for five minutes, stirring frequently, until it is a deep dark color. &nbsp,

Combine one garlic clove, one serrano pepper, one onion, one garlic clove, two tablespoons of cilantro, and tomatillos in a blender. Blend until clean, adding salt as needed. Season with salt.

Warm corn tortillas in a skillet Divide the pomegranate mixture among the tortillas, garnish with pineapple, onion, and cilantro. Serve with lime wedges and salsa verde.

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