Step 1

Rinse the hibiscus briefly under cold water to remove any dirt. In a heavy, small saucepan, combine the hibiscus, chicken broth and chile. Simmer over medium-low heat until the liquid evaporates and the hibiscus flowers are soft and thickly coated, about 40 minutes, stirring occasionally.

Step 2

Using tongs, heat the tortillas briefly until pliable over a gas flame or on a griddle or comal.

Step 3

Divide the queso fresco among the tortillas, placing it on the bottom half of the tortillas. Arrange the hibiscus blossoms over the queso, dividing evenly and top with the goat cheese. Sprinkle over the cilantro and cumin seeds. Fold the top half of each tortilla over to enclose the filling.

Step 4

Heat a griddle or heavy large skillet over medium-high heat until hot, and coat with a very thin coating of olive oil. Arrange the tacos on the griddle, space them out and cook until the bottom sides begin to brown, about 3 minutes. Carefully turn the tacos and continue to cook until cheese melts and tacos are lightly browned, about 3 minutes more. Transfer to plates and serve.