This is a sponsored post by McCormick. All opinions are my own.
I’ve had the itch to make hibiscus flower tacos for a while now. I’ve had plenty of agua fresca de Jamaica, but I recently found out that the flowers can be eaten too. I wondered what these blooms tasted like so I decided to develop a healthy recipe with flavorful seasoning.
When I cooked the blooms with onions, my kitchen smelled amazing. Indescribable. By adding a tad of McCormick’s ancho chile pepper to the mix, the hibiscus/onion mix tasted like a mild pickled jalapeño salad.
Since the tangyness of the blooms was already there, I decided to add pickled cactus strips to tame down a bit of the ancho chile heat. Queso fresco does the trick too so I added that as well.
I highly recommend this tasty recipe. I hesitated too for a bit but I guarantee you will love it. It’s such a great vegetarian option. It has become a regular meal on my weekly menu. Easy, inexpensive and delicious.
To get you started on your taco-making, McCormick is giving away spice kits to 30 winners if you participate in their Pinterest contest. Check out the details at the end of this post. Good luck and happy taco eating!
- 2 cups dried hibiscus flowers
- 5 cups water
- 2 tablespoons olive oil
- 1/2 onion sliced in rounds
- 1 teaspoon powdered McCormick Ancho Chile
- McCormick Sicilian Sea Salt to taste
- 1 30 oz jar of pickled cactus strips, drained
- 1 cup queso fresco, crumbled
- 8 corn tortillas
- In a large saucepan, heat water and add hibiscus flowers and let boil. Reduce heat and simmer for 10 minutes. If water begins to evaporate, add water in 1 cup increments.
- Remove from heat and let steep for 30 minutes. Drain flowers and reserve liquid to make a delicious hibiscus tea cooler.
- In a large skillet over low-medium heat, add oil. Cook onions until tender. Add hibiscus flowers and ancho chile powder; stir to combine flavors for approximately 7-10 minutes. Remove from heat and sprinkle with McCormick's Sicilian Sea Salt.
- Warm up tortillas on a separate skilllet. Fill with hibiscus flower mixture, tender cactus strips and sprinkle with queso fresco.