This tabbouleh-inspired Lebanese salad is a family favorite that goes great with anything!
| Prep Time: | 15 mins |
| Cook Time: | 17 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 32 mins |
| Servings: | 18 |
| Yield: | 18 tortillas |
Ingredients
- 8 ounces dried hibiscus flowers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- salt and freshly ground black pepper to taste
- 10 fresh tomatillos, husks removed
- 1 avocado – peeled, pitted, and diced
- ¼ onion, chopped
- 2 serrano peppers
- 1 clove garlic
- 2 tablespoons chopped fresh cilantro
- salt to taste
- 18 corn tortillas
- 2 slices fresh pineapple, chopped
- 1 small onion, finely chopped
- ½ bunch cilantro, chopped
- 2 limes, cut into wedges
Instructions
- Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
- Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
- Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
- Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.
- You can use the liquid from soaking the hibiscus to make hibiscus agua fresca.
- Watch the recipe video in Spanish on my blog:
Reviews
I used fresh Jamaica flowers this time, because they were available at a local Mexican supermarket. The only change I made to the recipe, other than soaking the flowers overnight after boiling, was that I added chopped cilantro to the saute. So easy to keep vegan or add a crumble of cotija or some crema de avocado. I served this to a large group, including Mexican nationals, vegans and meat eaters and EVERYONE LOVED IT! So simple, so perfect and stunningly delicious.
This is a really and tasty recipe! My only suggestion is to let the hibiscus soak the night before and then boil. This will allow it to have a softer texture. You can use the juice that extracted to make Jamaica water.