Ingredients
2cupsdried hibiscus flowers
4cupswater
2tbspolive oil
½red onion,diced, medium
3garlic cloves,minced
1tsponion powder
1tspgarlic powder
½tspblack pepper
1tspsmoked paprika
½tspground cumin
1tspdried oregano
1tspkosher salt
½tspred pepper flakes
tortilla,for serving
topping of your choice,for serving
Preparation
Rinse the dried hibiscus flowers under running water for 2 to 3 minutes until the water turns from deep magenta to light pink.
In a medium saucepan, bring the water to a boil. Boil the drained hibiscus for 10 minutes until tender. Remove the pot from the heat, cover, and let stand for 2 hours.
Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the red onion and sauté for 2 minutes until translucent.
Add the garlic and sauté for 2 minutes more until fragrant. Add the hibiscus, onion powder, garlic powder, black pepper, paprika, cumin, dried oregano, salt, and red pepper flakes. Stir until the flavors have melded, about 5 minutes.
Serve the hibiscus meat in tortillas with your toppings of choice.
Enjoy!
