- 1/2 cup of dry hibiscus flowers (you can get them at any Mexican or Arab market)
- 1/2 pound of queso fresco (or mozzarella cheese; anything that melts is good)
- 1 package cream cheese
- fresh tortillas (buy the good stuff at the same place where you get the hibiscus flowers)
- 2 tablespoons of canola or peanut oil
For the green salsa
- 1 pound of tomatillos, roughly chopped
- 1 jalapeño pepper, roughly chopped
- 1 bunch of cilantro
- 1 clove of garlic
- 1/2 white onion
- 2 tablespoons of white vinegar
- Put the dry hibiscus flowers in a bowl of water and let them hydrate for 30 minutes.
- While the hibiscus hydrates, prepare the salsa. Throw everything in a food processor, and pulse for a couple of minutes until thoroughly chopped. If the sauce is too thick, put in a tiny bit of water. Add salt and pepper to taste.
- Cut the cream cheese into little squares, and throw it in a small saucepan. Simmer it on medium heat until it softens. It’ll take 5 minutes or so. Throw in the queso fresco, and keep it on low heat while you finish. You want to keep it there until you serve it.
- Take the hibiscus flowers out of the water, and dry them well with a couple of paper towels.
- In a frying pan, heat two tablespoons of canola oil. Once it starts smoking, throw in the hibiscus flowers until they get crunchy. It’ll take a minute or two, so watch out!
- Heat the tortillas.
- When you’re ready to serve, bring the tortillas, the cheesy mixture, the hibiscus flowers and the green salsa to the table.
- To serve, grab a tortilla. Spread a good portion of the cheesy mixture into it, and top it with the hibiscus flowers and the green salsa.
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