mmmm going to have to try this! I make a damn good burrito, My enchiladas ain't to shabby, My tamales need work though. Learned to cook Mexican food from a next door neighbor when I was stationed in San Diego. I taught her Cajun cooking.
No mirlitons, ya know! LOL. The hard part, really, is finding the pomegranates to get the seeds. They're mostly only available in late fall and through winter.
I only make them when I have pomegranates. I tried freezing some seeds one time and it just didn't work. There is a Spanish treat called "membrillo," which is quince paste. It's sort of like a fruit leather. It's red and can be cut into small pieces--I make it myself, but I've used it once as a substitute for the pom seeds - but it's not really "right" because it's not juicy.
Other notes - a "pitaya" is a "tuna," which is the pear/fruit of a prickly pear cactus. I find them year-round now at the regular grocery, but it's TX. The "acitron" is not citron but it's a cactus candy made in Mexico. You can use anything like candied pineapple or any of the fruitcake crystallized fruits. It doesn't need much.
There are recipes online. I don't use one anymore, or I'd post one or a link to one. Try ordering them sometime at an authentic Mexican restaurant--sometimes they will make them for you even if not on the menu. From Fiestas Patrias - Sept 15th, through about now are the best times of year. Mexicans are very proud of making them for gringos.