Combine dried hibiscus, 1 cup sugar and 2 cups water in a medium saucepan over medium heat. Bring to a boil and set aside to cool for 15 minutes. Strain liquid into a separate container and reserve hibiscus flowers.

Place strawberries, 1/2 cup hibiscus concentrate, tequila and ice in a blender. Blend until smooth. Transfer to a separate container. Set mixture aside.

Add 1/2 cup boiled hibiscus flowers, Tajin, chamoy sauce and sugar to blender. Blend for 10 seconds. Transfer mixture to a shallow bowl.

Add Tajin to a separate shallow bowl.

Dip the rim of each jarrito in chamoy mixture, then in Tajin bowl to coat the rim. Add ice, strawberry slushy mixture and garnish with a sliced strawberry and remaining boiled hibiscus blooms. Enjoy.