1. BEANS AND KALE TACOS
Heat oil over a low flame in a medium sized sauté pan. Add the garlic and onions and cook for about 4-5 minutes or until translucent.
For the Hibiscus Filling
Make the filling: Bring 4 cups of water to boil. Add the dried hibiscus, turn the heat off and let it steep for 30 min. to an hour.steep for 30 minutes to an hour. Strain the mixture and save the tea to make agua fresca. Rinse the hibiscus flowers with clean water. Add the strained hibiscus flowers to a food processor fitted with the metal blade attachment and pulse until chopped.
In a pan set over medium heat, add oil and chopped onion, when it starts to brown add the hibiscus flowers. Mix constantly so the onion does’t burn. When the hibiscus flowers are starting to brown, add a generous pinch of salt and the serrano peppers (if you don't have serrano peppers, you may add any chili in powder). Let warm and set aside.
Warm your tortillas and add a spoon of the hibiscus flower mix and add guacamole, or simply avocado slices and salsa up to taste.