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Healthy Eating, Mains, Tacos, Vegetarian

Hibiscus and goat cheese tacos

Hibiscus and goat cheese tacos
Katie Falkenberg / Los Angeles Times

You wouldn’t expect to find an old herbal folk remedy for hypertension to taste so good in a taco, of all things, but vibrant, claret-hued hibiscus does just that. Yes, we’re suggesting you make tacos out of dried flowers. Most ... Read more

Total time: 1 hour, 20 minutes | Makes 8 tacos
  • 1/2 cup dried hibiscus (jamaica) flowers
  • 2 cups chicken broth
  • 1 canned chipotle chile in adobo, minced
  • 8 6-inch yellow corn tortillas
  • 8 ounces crumbled queso fresco or shredded whole milk mozzarella
  • 4 ounces soft fresh goat cheese, crumbled
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon cumin seeds, toasted
  • Olive oil

Step 1Rinse the hibiscus briefly under cold water to remove any dirt. In a heavy, small saucepan, combine the hibiscus, chicken broth and chile. Simmer over medium-low heat until the liquid evaporates and the hibiscus flowers are soft and thickly coated, about 40 minutes, stirring occasionally.

Step 2Using tongs, heat the tortillas briefly until pliable over a gas flame or on a griddle or comal.

Step 3Divide the queso fresco among the tortillas, placing it on the bottom half of the tortillas. Arrange the hibiscus blossoms over the queso, dividing evenly and top with the goat cheese. Sprinkle over the cilantro and cumin seeds. Fold the top half of each tortilla over to enclose the filling.

Step 4Heat a griddle or heavy large skillet over medium-high heat until hot, and coat with a very thin coating of olive oil. Arrange the tacos on the griddle, space them out and cook until the bottom sides begin to brown, about 3 minutes. Carefully turn the tacos and continue to cook until cheese melts and tacos are lightly browned, about 3 minutes more. Transfer to plates and serve.


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