Hibiscus Tacos

 

Ingredients
For 6 tacos
2 cups dried hibiscus flowers
4 cups water
2 tablespoons olive oil
½ medium red onion, diced
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon red pepper flakes
tortillas for serving
topping of your choice, for serving

Instructions
Rinse the dried hibiscus flowers under running water for 2–3 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!