Tacos De Jamaica

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Jamaica (dried hibiscus blossoms) are not native to Mexico but they’ve become a staple item in Mexican culinary, and very popular in vegan and vegetarian dishes. Spanish trade galleons starting in the XVI century imported this flower from the Philippines, though It’s origin is Africa.

It’s an herbal heavyweight. When the dried petals are steeped on hot (or cold) water, they release a tart, almost-cranberry like flavor and a deep red-violet color. This tea water makes Agua de Jamaica , a refreshing beverage, of bright deep color, and one of Mexico’s most popular agua frescas. Keep this water to make a Jamaica Agua Fresca; click here for the recipe.

Jamaica tacos have a ton of heathy virtues but so do vitamin pills. Here it’s pleasure and enjoyment of flavor and tradition that makes these tacos so delicious. Another example of the many varieties of plant based recipes from Mexico. Let’s get started.

Ingredients

Makes 8-12 taqueria style tacos

1 cup Jamaica (dried hibiscus flowers)

3 cups water

1 cup chopped onion

1 clove garlic, diced

2 tablespoons extra virgin oil

1 teaspoon ground coriander seeds

Salt and pepper

12 mini taqueria style tortillas (preferred)

Garnish

Grape tomatoes cut in half

Chopped cilantro

Limes cut in quarters

Avocado slices

Salsa of your choice

Preparation

Rinse the Jamaica through running water for a few minute using a kitchen strainer.

Fill a 4 quart sauce pan with cleaned Jamaica and add the 3 cups of water and simmer for 20 minutes. I found this amount of time idea to obtain a softer taco.

Remove from heat, cover and let stand 2 hours. Drain well through a strainer; you can keep this water to make a Jamaica agua fresca. Chop the Jamaica.

Heat a skillet with olive oil, sauté onions until translucent, add and cook the garlic and ground coriander for 2 minutes.

Add drained Jamaica to the onion mixture and cook for 5 minutes. Salt and pepper to taste.

Warm the tortillas, fill with Jamaica mixture and garnish with tomato, cilantro, avocado and a light squeeze of lime..Provide the salsa of your choice.

Note

Jamaica usage includes marmalades, jams, salsas, cocktails, tostadas, enchiladas and chilquiles, to name a few. They make great appetizers.Jamaica is available at most Mexican grocers or may be purchased on the internet.

Buen Provecho

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