Hibiscus Flower Tacos

Name: Hibiscus Flower Tacos
Total time: 140
Yield: 6
Ingredients: 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; tortilla, for serving; topping of your choice, for serving

Recipe by Merle O'Neal from tasty.co

Lunch 2 Hr. 20 Mins.

Ingredients

6 servings

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2 cups dried hibiscus flowers
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4 cups water
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2 tablespoons olive oil
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½ medium red onion, diced
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3 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon garlic powder
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½ teaspoon black pepper

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1 teaspoon smoked paprika
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½ teaspoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon kosher salt
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½ teaspoon red pepper flakes
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tortilla, 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!