Vegan Botanical Tamales with Hibiscus Jackfruit “Carnitas”

Ingredients

• 2 tbsp. dried hibiscus flowers
• 1 tbsp. extra-virgin olive oil
• 1 medium yellow onion (8 oz.) thinly sliced
• 2 garlic cloves, finely minced
• 1 tsp. medium jalapeño (2 oz.), seeds and pith removed, finely chopped
• 1 tsp. 20-oz. can young jackfruit in brine, drained, and broken up into shreds
• 1⁄2 tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried Mexican oregano
• 1 smoked paprika
• Fresh lime juice
• Cayenne pepper or ground chipotle chile (optional)

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