Grilled Hibiscus and Brie Taquitos with Pomegranate and Chipotle Sauce

Directions

• 1

  In a medium and deep pot, boil the dried hibiscus with the water and sugar over medium heat for 50 minutes. Drain and let cool for 5 minutes. Once the hibiscus is cold, finely chop it.
• 2

  Heat 1/4 cup of olive oil in a skillet over medium heat. Add the chopped hibiscus and a fresh rosemary sprig. Cook for 5 minutes. Set aside.
• 3

  Set the grill to medium high heat.
• 4

  Add 1 1/2 tablespoons of hibiscus filling and 4 cubes of Brie cheese to the center of a flour tortilla. Close the taco, just like you would a chimichanga or burrito. Insert a wooden toothpick through the center to prevent it from opening. Repeat this same process until you’re done with all your tacos.
• 5

  Combine the melted butter and 1/4 cup of olive oil in a small bowl. Use a cooking brush to lightly coat all sides of the tacos with this mixture.
• 6

  Quickly put them on the grill for 1 1/2 minute on each side. This will allow the Brie cheese to melt.
• 7

  Remove the toothpicks and serve immediately with the pomegranate and chipotle sauce.
• 8

  For the pomegranate and chipotle sauce: In a medium and deep pot, heat the pomegranate juice, sugar and star anise over medium high heat.
• 9

  When it comes to a boil, add the chipotle. Lower the heat to medium-low and boil the sauce for 40 minutes or until it is reduced by half. Remove from the heat and set aside.