Chickpea Tinga Tacos with Hibiscus-Pickled Onions and Queso Fresco
 
 
Smoky and spicy chickpea tinga tacos made with a chipotle pepper and tomato sauce topped with hibiscus-pickled onions and queso fresco.
Yield: 12 tacos
Ingredients
For the chickpea tinga tacos
  • 2 dried chipotle chiles, soaked in boiling water for 15 minutes
  • 2 tbsp neutral oil
  • ½ red onion, thinly sliced
  • kosher salt, to taste
  • 8 garlic cloves, minced
  • 15 oz canned diced tomatoes
  • 3 tbsp minced cilantro
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 12 6-inch corn or flour tortillas
  • hibiscus pickled onions (recipe below)
  • crumbled queso fresco
For the hibiscus-pickled onions
  • ½ cup white wine vinegar
  • 2 tsp sugar
  • 3 tbsp dried hibiscus flowers
  • 1 red onion, thinly sliced
  • ½ tsp salt
Instructions
For the chickpea tinga tacos
  1. Remove the dried chiles from their soaking water, destem them, and finely chop the remaining flesh and seeds. Set aside.
  2. In a medium pot, heat the oil over medium heat. Add the onion to the pot and season with salt, to taste. Saute for 10 minutes or until softened. Stir in the garlic and saute until fragrant, about 1 minute. Stir in the chile and the tomatoes. Bring to a boil, then lower to a simmer and cook for 15-20 minutes or until thickened.
  3. Stir in the cilantro and the chickpeas. Heat for a few minutes or until the chickpeas are warmed through. Season to taste with salt.
  4. Serve on warmed tortillas with hibiscus pickled onions and crumbled queso fresco.
For the hibiscus-pickled onions
  1. In a medium bowl, stir together the vinegar, sugar, hibiscus, onion, and salt. Allow to pickle for at least 2 hours. Store in the fridge for 2-3 weeks.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/06/chickpea-tinga-tacos-with-hibiscus-pickled-onions-and-queso-fresco.html