Smoky Tacos de Jamaica
20min
20min
4
290
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Chef's Note
Squeezing out as much moisture as possible is the secret to a great sear. If the hibiscus is too wet, it will steam instead of crisping, missing out on those caramelized, smoky edges that mimic shredded meat.
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Ingredients
2 cups Spent hibiscus flowers (rehydrated from tea)
2 tbsp Vegetable oil
1 medium White onion, thinly sliced
3 cloves Garlic, minced
2 tbsp Chipotle peppers in adobo, finely chopped
1 tbsp Adobo sauce (from the chipotle can)
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tbsp Soy sauce
1 tsp Brown sugar
1/2 tsp Salt
12 pieces Corn tortillas
1/2 cup Fresh cilantro, chopped
1/2 cup Cotija cheese, crumbled
Instructions
- 1
Place the spent hibiscus flowers in a colander and rinse thoroughly under cold running water to wash away excess acidity.
- 2
Using your hands or a clean kitchen towel, squeeze the flowers firmly to extract as much water as possible.
- 3
Transfer the squeezed flowers to a cutting board and give them a rough chop to break up the long, stringy fibers.
- 4
Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more.
- 5
Add the chopped hibiscus flowers to the skillet. Sauté for 6 to 8 minutes, stirring occasionally, until the edges of the flowers begin to crisp and brown.
- 6
Stir in the chopped chipotle peppers, adobo sauce, ground cumin, Mexican oregano, soy sauce, brown sugar, and salt. Reduce heat to medium-low and simmer for 5 minutes to let the flavors meld.
- 7
Warm the corn tortillas in a dry skillet or over an open flame until pliable.
- 8
Assemble the tacos by spooning the smoky hibiscus filling into the warm tortillas. Top with crumbled cotija cheese and fresh cilantro, and serve immediately.
Nutrition Information (per serving)
290
6g
42g
11g
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