Hibiscus Flower Birria (GF, V) -- work in progress

It's been almost 2 years since I made a meal with hibiscus flowers and I really have to remember to use it more often. It's so easy to cook with. It's a very refreshing ingredient.

That said, the original recipe had me all sorts of confused, so I tried my best (not according to the recipes I copied and pasted here.

Anyhoo, the flavor was great, the texture satisfying, and it was easy. Why not experiment.

Source: Healthy Simple Yum | Serves: 4 | Time: 40 min

Ingredients

Hibiscus "Meat"

1 cups dried #hibiscus flower

Heaping 1 tbsp apple cider vinegar

Birria Broth

2-4 cups of veggie broth (depending how brothy you want it)

2 garlic cloves

1/4 tsp cumin

3 dried chilis

1/4 white onion

2 peppercorns

Salt, to taste

To serve

Rice and beans

Ingredients

Soak hibiscus in 1 1/2 cups hot water and apple cider vinegar for a minimum of 15 minutes.

Soak dried chilis in 1 cup hot water for 15 minutes.

Once chili peppers have softened and turned red, add to a blender along with the bouillon, cloves of garlic, peppercorns, onion, and about 1/2 cup of water.

Hibiscus should be ready to drain and rinse at this point. Rinse it until the water runs clear instead of red. Shred the hibiscus into smaller pieces to represent “shredded beef” with your hands.

Boil 2 cups of water. Add hibiscus flowers to the pot.

Strain your chili sauce using a fine mesh strainer (optional), add chili sauce back into the pot along with bay leaves, salt, hibiscus, and simmer for another about 10-15 minutes. The longer you simmer it, the better the flavors will get.

At this point taste your birria and add salt/pepper as needed.

Serve with Mexican rice, and beans, and enjoy!