TACOS DE JAMAICA (VEGAN HIBISCUS TACOS)
These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.
Provided by Chef Gaby Cervello
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 2h32m
Yield 18
Number Of Ingredients 17
Steps:
- Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
- Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
- Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
- Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 3.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 1.8 g
HIBISCUS SAUCE (SIROPE DE FLOR DE JAMAICA)
Steps:
- Combine the hibiscus flowers, sugar, and water in a medium saucepan over medium heat and cook for 30 minutes, stirring occasionally, until the syrup coats the back of a spoon.
- Strain through a fine-mesh sieve, and pour the liquid back into the pot. Bring to a boil and simmer over medium-low heat until the liquid is reduced to the consistency of a thick syrup, about 20 minutes. Cool to room temperature and store refrigerated in a glass or plastic container.
AGUA DE JAMAICA (HIBISCUS WATER)
This drink is served throughout Mexico. It is nice and refreshing. It is similar to a tart cranberry tea drink. You may add more or less sugar to your taste if you prefer. Enjoy!
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
- Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 2.9 mg, Sugar 25 g
HIBISCUS QUESADILLAS (QUESADILLA CON FLOR DE JAMAICA)
Dried hibiscus is cheap and plentiful, usually available in specialty grocery stores or international supermarket bulk bins. It has a place in kitchens around the world, in drinks and syrups and remedies and stews. The calyxes of the flower - the part we actually eat - also happen to have a high pectin content, making them ideal for jelly making. Lately, the ingredient has been marketed as a kind of health food, or meat substitute, but the ingredient has deep, ancient roots and stands on its own. Adriana Almazán Lahl, who owns a catering business in San Francisco, rehydrates the flowers and sautés them with onion and chiles, then folds the spicy mixture into flour tortillas with a little cheese. The result is a quick, delicious meal, and an excellent way to use up the entire flower. Be sure to rinse the hibiscus well before you get started; grit hides in its folds.
Provided by Tejal Rao
Categories dinner, easy, lunch, quick, snack, weekday, weeknight, tacos, main course
Time 30m
Yield 4 quesadillas
Number Of Ingredients 8
Steps:
- Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction). Rinse and chop the hibiscus.
- In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out skillet.
- Divide the cheese evenly among the tortillas, sprinkling it to cover 1/2 of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.
- Add the remaining oil to the skillet, and heat over a medium flame. Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes. Repeat with the remaining quesadillas, and serve immediately.
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