Hibiscus Flower Tinga Tostadas
A clever and delicious twist on a Mexican favorite. Tender hibiscus flowers are transformed into a juicy, smoky, and perfectly seasoned tinga, piled high on crunchy tostadas.
45 min
Easy
Mexicana
3 servings
The story behind
I discovered hibiscus tinga at a local farmer's market on a sunny Saturday morning. I never thought the same flowers we use to make refreshing iced tea could get so beautifully tender when simmered with chipotle and plenty of onions. I decided to whip up these tostadas for a casual late-afternoon snack with friends on the patio, and they were an instant hit. They are absolutely perfect for a relaxed gathering when you want something fresh but with that lovely, rich Mexican kick. I highly recommend layering them with crisp shredded lettuce, a juicy tomato slice, and pairing them with a cold, light craft beer. If you want to keep it alcohol-free, a chilled lime-chia water fits the vibe beautifully.
Instructions
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1After boiling your hibiscus flowers to make tea, drain them thoroughly and give them a rough chop with your kitchen knife.
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2Blend the 3 tomatoes, garlic clove, chipotle peppers, and a pinch of salt together until you get a smooth, aromatic sauce.
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3Heat a tablespoon of oil in a skillet over medium heat and sauté the sliced onions for about 5 minutes until soft and translucent.
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4Toss the chopped hibiscus flowers into the skillet, stir well with the onions for a couple of minutes, then pour in the blended tomato-chipotle sauce.
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5Season with a pinch of oregano, salt, and pepper, turn the heat down, and let it simmer gently for 10 to 15 minutes until the sauce reduces and coats the flowers beautifully; assemble by spreading refried beans on the tostadas, followed by the tinga, lettuce, and tomato slices.
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