2 cups rehydrated hibiscus flowers (from Hibiscus Flower Agua Fresca recipe)
1 tablespoon olive oil
½ medium onion diced
3 garlic cloves diced
Salt (to taste)
½ pound of Oaxaca or other white melting cheese shredded
12 flour tortillas
- Drain and chop hibiscus flowers into small pieces.
- Saute onion, garlic, and hibiscus flowers in olive oil over medium heat until onions becomes translucent and tender.
- Working one at a time, stuff tortillas with equal amounts of cheese and hibiscus flower mixture. Fold in half and heat each side on a comal or flat griddle until lightly golden on each side and cheese is fully melted.
- Serve warm and top with your favorite salsa.