Tacos de Jamaica

Ingredientes

• 2 cups dried hibiscus flowers
• 10 tortillas (corn or flour)
• 1 large tomato (diced)
• 1 small onion (sliced)
• pinch ground cumin
• 2 Tablespoons olive oil
• salt and pepper (to taste)
• 1 avocado (diced)
• queso fresco (or your favorite cheese)
• heavy cream

Preparación

1. 1

   Give a quick rinse to the hibiscus flowers and place them into a saucepan along with 3-4 cups of water.

2. 2

   Bring to a boil and cook the flowers for 5 minutes or until nicely soft. Turn off the heat and allow the flowers to soak in hot water for at least 10 minutes.

3. 3

   Once the hibiscus flowers are soft, remove them and place them in a strainer pressing down with a spoon to extract as much liquid as possible.

4. 4

   Heat olive oil in a pan over medium heat. Add onion and cook for 1-2 minutes.

5. 5

   Add tomatoes and chipotle en adobo peppers. Season with cumin, salt, and pepper. Cook for 2-3 minutes.

6. 6

   Mix in hibiscus flowers and cook for 3-4 minutes or until everything is nicely flavored. Adjust seasonings to taste and turn off the heat.

7. 7

   Warm your tortillas in a pan or comal. Place a tortilla flat on a plate and add some hibiscus mixture in the middle.

8. 8

   Top with pico de gallo and diced avocado. Finish with a sprinkle of queso fresco.