Chile Ancho & Hibiscus Flower Tacos with Avocado Crema

Ingredients & Substitutes

Instructions

1. 1

   Rehydrate 4 dried ancho chiles and 0.5 cup dried hibiscus flowers in hot water for 20 minutes until softened, then drain.

2. 2

   Sauté 0.5 medium white onion, diced, and 3 minced garlic cloves in 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes until aromatic.

3. 3

   Add the rehydrated ancho chiles and hibiscus flowers to the skillet with the onion and garlic, then pour in 2 cups vegetable broth, 1 teaspoon salt, and 1 teaspoon sugar, simmering for 15 minutes.

4. 4

   Carefully transfer the chile and hibiscus mixture to a blender and blend until a smooth, thick sauce forms, adding a splash more vegetable broth if needed for consistency.

5. 5

   Warm 12 corn tortillas on a comal or skillet over medium heat for about 30 seconds per side until pliable.

6. 6

   Prepare the avocado crema by mashing 2 medium avocados with the juice of 1 lime and 0.25 cup chopped fresh cilantro in a bowl, then stir in 0.5 cup Mexican crema until smooth.

7. 7

   Fill each warmed corn tortilla with a generous spoonful of the chile and hibiscus flower mixture, then drizzle with the homemade avocado crema and serve immediately.