Hibiscus Tacos

Begin by thoroughly washing hibiscus flowers to remove any loose particles, ensuring a clean and dust-free product. Next, place the cleaned hibiscus in a saucepan over medium heat and cover it with water. Bring the mixture to a boil, then reduce the temperature and let it simmer for 10 minutes. Remove the hibiscus from heat and allow it to steep in the water for at least 2 hours, or until the hibiscus has become extremely tender. Strain the liquid carefully.

In a large skillet, heat some oil over medium heat and sauté 1 onion and 2 cloves of garlic until they are soft and translucent, approximately 2 minutes. Stir in the drained hibiscus mixture and add a pinch of salt and pepper to taste. Continue cooking for 5 minutes, stirring constantly, until the hibiscus has turned a deep reddish hue.

In a blender or food processor, combine tomatillos, avocado, 1/4 of an onion, serrano peppers, 1 clove of garlic, and 2 tablespoons of chopped cilantro. Blend the mixture until it reaches a smooth consistency. Season the salsa verde with salt to taste.

Warm corn tortillas in a skillet over medium heat. Divide the hibiscus mixture among the tortillas and top each one with pineapple, onion, and a sprinkle of cilantro. Serve the hibiscus mixture with salsa verde and a squeeze of lime juice.