Hibiscus Flower Tinga

Hibiscus Flower Tinga Recipe

Hello! We are going to prepare a hibiscus flower tinga, a traditional dish that combines the characteristic tart flavor of this flower with the smoky touch of chipotle chili and the freshness of onion and tomato. It is an ideal homemade recipe for those looking for a vegetarian option within Mexican food.

Preparation time

These are the approximate times to prepare this hibiscus flower tinga:

• Preparation: 15 minutes
• Cooking: 45 minutes
• Total: 60 minutes
• Servings: 4
• Difficulty: Easy

This time includes everything from hydrating the hibiscus flower to cooking the sauce and finishing the tinga to serve on tostadas or tacos.

Ingredients

For the tinga

• 3 cups of hibiscus flower (previously washed and hydrated)
• 1/2 onion for the sauce and 1 whole onion for sautéing
• 2 ripe tomatoes
• 2 cloves of garlic
• 1 adobo chipotle chili
• 1 grated carrot
• 2 bay leaves
• Thyme to taste
• Salt and pepper to taste
• Chicken or vegetable broth enough to blend the sauce

If you don't have chicken or vegetable broth on hand, you can use your favorite water, but the result is tastier with homemade or cube broth.

Utensils we will use

• Pot for boiling hibiscus flower
• Griddle or pan for roasting tomato, onion, and garlic
• Blender for preparing the sauce
• Strainer for straining the blended sauce
• Pan for sautéing onion and carrot
• Knife and cutting board for chopping and filleting
• Wooden spoon or spatula for mixing
• Container for hydrating and draining the hibiscus

If you don't have a blender, you can blend by hand using a molcajete or pass the roasted tomato through a very fine strainer to obtain a smooth texture.

How to make Hibiscus Flower Tinga

Hydration and preparation of the hibiscus flower

1. Hydrate the hibiscus flower: Place the dried flowers in a pot with 2 liters of boiling water and let them hydrate for 30 minutes. The water will absorb the acidic flavor and help the flower regain texture.
2. Drain and wash: Remove the flowers from the water, dry them lightly with a clean cloth, and set them aside. You can refrigerate the leftover liquid to prepare agua fresca hibiscus, which is rich and refreshing.

Preparation of the base sauce

1. Roast the vegetables:
   • Cut half of the onion into slices for blending and reserve the rest for sautéing.
   • Place the tomatoes, onion slices, and garlic cloves on a griddle or pan over medium heat.
   • Roast until the tomato skin darkens slightly and the onions have golden marks; this adds a natural smoky flavor.
2. Cut half of the onion into slices for blending and reserve the rest for sautéing.
3. Place the tomatoes, onion slices, and garlic cloves on a griddle or pan over medium heat.
4. Roast until the tomato skin darkens slightly and the onions have golden marks; this adds a natural smoky flavor.
5. Blending the sauce: Take the roasted vegetables to the blender along with the chipotle chili, broth (approximately half a cup), salt, and pepper. Blend until you have a homogeneous sauce.
6. Strain the sauce: For a finer texture, pass the sauce through a fine sieve and set aside. This prevents lumps and layers of skin or seeds.

Sauté and cook the tinga

1. Sauté onion and carrot: In a pan, heat a little oil over medium heat and add the remaining sliced onion, along with a minced garlic clove. Cook until the onion is transparent.
2. Add grated carrot: Incorporate the grated carrot and cook for 5 minutes, stirring so it doesn't stick and softens.
3. Incorporate hibiscus flower: Add the rehydrated flowers and mix constantly to distribute the flavors well.
4. Season: Season with salt, pepper, thyme, and bay leaves to give it a special aromatic touch. Cook for 10 minutes over medium-low heat.
5. Add the sauce: Pour the strained sauce over the mixture and cook for another 10 minutes, allowing all the flavors to integrate perfectly.

To finish and serve

Before serving, remove the bay leaves so they don't bitter. Hibiscus flower tinga is best enjoyed on crispy corn tostadas, with cream, fresh lettuce, and sliced radishes. It also works as a filling for tacos, or even for homemade style taquitos dorados. This recipe is ideal for using up leftover hibiscus flowers from preparing agua fresca and turning them into a hearty and flavorful dish.

Benefits of hibiscus flower in daily diet

The hibiscus flower, in addition to providing a tart flavor delicate that perfectly complements the tinga, is an excellent option for those looking to take care of their health without giving up traditional dishes from Mexican food. Its use in this recipe provides several proven benefits:

First, it is recognized for its detox effect on the liver and kidneys, helping to cleanse the body thanks to its diuretic property. This is especially valuable for those who wish to maintain a healthy digestive system. Likewise, it contains important vitamins such as C, A, B1, and E, which contribute to strengthening the immune system and improving skin.

Its regular consumption is related to the reduction of cholesterol and hypertension, common problems in the modern diet. Therefore, this vegetarian tinga is not only delicious but can also support those who care for their cardiovascular health. In addition, some people use hibiscus flower infusions to relieve insomnia, flu symptoms, and anxiety, demonstrating its versatility as a natural remedy.

In this recipe, hibiscus flower is combined with classic ingredients such as onion and chipotle chili, ingredients that are essential to give tinga that characteristic flavor and aroma that make it so special in Mexican gastronomy. The mixture of these ingredients allows you to enjoy a traditional dish with a healthy and vegetarian twist.

Tips to get the best flavor in your hibiscus flower tinga

To make this hibiscus flower tinga perfect, there are some details that will help you highlight all the flavors of the dish:

Roasting the tomato and onion: Don't skip it. Roasting these ingredients on a comal enhances their flavor and gives that smoky touch traditionally obtained with meat in classic tinga.

Proper hydration of the flower: The dried flower should be well hydrated, but not too soft. This prevents the final texture from becoming mushy and maintains a firm and appealing bite.

Diversify the spiciness: Adjust the amount of chipotle chili depending on your taste, as it can be very potent. If you prefer less spicy, start with half a chili and add more if needed.

Don't forget the herbs: Thyme and bay leaves add aroma and depth. They are small additions that make a difference in the recipe.

Serve immediately: This dish is best when freshly made, to enjoy the texture and freshness. If you are going to reheat it, do so over low heat so as not to lose flavor or texture.

If you are interested in trying variations with similar ingredients, you can check the recipe for tinga puff pastry for different ideas that maintain the essence of tinga but with new textures and presentations.

Ideal moments to share a hibiscus flower tinga

This dish is a fantastic option when you are looking for a meatless alternative that retains the characteristics of a traditional dish Mexican. The hibiscus flower tinga is perfect for informal family gatherings, as its flavor is accessible and familiar, in addition to being light and balanced.

In spring and summer, when the heat makes you prefer fresh and lighter meals, tinga combines very well with fresh ingredients like lettuce and radishes to provide freshness. Furthermore, it is the ideal dish for Holy Week or Lent celebrations, when many people opt for vegetarian or pescatarian recipes.

It can also serve as an original snack at parties or unexpected visits, accompanied by warm tostadas and cold sauces. Its stimulating sour and spicy flavor enlivens any table with a traditional and genuine touch. To accompany this recipe, a good idea is to complement it with typical preparations such as tostadas with avocado and chipotle for a complete celebration of Mexican flavors.

Options to substitute ingredients in hibiscus flower tinga

Some ingredients can be difficult to find in certain regions; here are some alternatives and explanations to not lose the essence of the dish:

Hibiscus flower: Sometimes it can be replaced by similar dried flowers with a sour taste, but the ideal is always to use jamaica to preserve the characteristic flavor. If not available, ground pomegranate or a touch of lemon juice can provide acidity, although it does not completely substitute it.

Chipotle chili: If you can't find adobo chipotle chili, you can use chipotle powder or even a little ancho chili with cumin to imitate the smoky flavor. The key is that it has a smoky and mildly spicy point.

Chicken broth: For the vegetarian version, a homemade vegetable broth is perfect. If there's no time, a little water with salt and aromatic herbs also works, although the intensity will be lower.

Tomato: Red and ripe tomatoes are essential for the sauce, but if you can't find fresh tomatoes, Italian tomatoes or natural canned tomatoes can be practical substitutes.

Presentation variations of hibiscus flower tinga

This tinga is traditionally enjoyed on tostadas, but it also allows for other presentations that can give a special touch to your table. For a lighter option, serve it in soft corn tacos, decorating with fresh vegetables like chopped onion, cilantro, and a few drops of lemon.

If you prefer a more elaborate dish, tinga can be used as a filling for empanadas or even to prepare a tinga cake alternative where layers of tinga replace the meat. This way you get a finer dish without complications.

Another idea is to prepare tacos dorados with tinga, frying filled tortillas in a pan with a little oil until crispy. These tacos pair well with avocado sauce or sour cream to balance the spiciness of the chipotle chili.

The importance of onion and chipotle chili in this recipe

The proper use of the onion is essential to give body to this tinga. The onion is used in two ways: half is roasted to blend with tomatoes and create the base sauce, and the other half is sliced to sauté with the carrot and hibiscus flower. This technique allows the onion to provide texture and flavor at different levels, adding complexity to the dish.

The chipotle chile is the ingredient that cannot be missing to give that smoky and spicy touch that distinguishes a good tinga. Furthermore, by blending it with the sauce, its flavor is distributed evenly, avoiding areas that are too spicy or flavorless. It is crucial to choose an adobo chipotle chili so that it has time to release its aromas during cooking and achieve the perfect balance.