Ingredients
Scale
- 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, divided
- 1 large yellow onion, chopped and divided
- 3 garlic cloves, chopped and divided
- 1 cup Russet potato, peeled and diced
- ¾ cup shredded carrots
- 2 cups hydrated hibiscus flowers
- 1 teaspoon granulated sugar
- 2 teaspoons salt, divided
- 1 1/2 teaspoon black pepper, divided
- 4 roasted tomatoes, peeled
- 4 hydrated guajillo chilies, seeds and stem removed
- ½ cup water
- 8 corn tortillas
- crème fraiche
- Cotija cheese
- purple cabbage
- cilantro sprigs
Instructions
- Heat 1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt in a large skillet over medium heat. Add half the onion and 2 garlic cloves; cook for 2 minutes. Add potatoes and cook for 5 minutes. Add carrots, hibiscus flowers, sugar, 1 teaspoon salt and ½ teaspoon pepper. Stir and cook for 10 minutes. Remove from heat and set aside.
- Combine remaining onion, remaining garlic, tomatoes, guajillo chilies, remaining salt and pepper and water in a blender container. Blend until smooth. Heat sauce in a medium saucepan for 5 minutes. Remove from heat and set aside.
- Melt remaining Land O Lakes® Butter with Olive Oil & Sea Salt in a large skillet. Fry tortillas for 30 seconds on each side and set aside. Fill each tortilla with hibiscus mixture, fold and top with sauce, crème fraiche, Cotija cheese, cabbage and cilantro. Serve and enjoy.