Vegan Jamaica (Hibiscus) Tacos
We were having a Dia de los Muertos celebration at work, so I made jamaica tacos as the vegan option for guests.
Because I was cooking in bulk, I didn't write down exact measurements. But, it's pretty easy to ass the seasonings to your liking. Let me explain how I did it. Once you understand the technique, you can adjust the seasonings to your liking!
First, I boiled the jamaica (dried hibiscus) flowers in plain water. You can find dried jamaica at almost any Mexican grocery store for a very reasonable price. I bought pretty big bags for around $5 at Northgate Market.
I then strained and squeezed out all that gorgeous pink liquid. I reserved the glorious liquid to make agua fresca and simmered the liquid with fresh sliced ginger for a little extra zip, then added sugar and lime juice to taste. Yum!
In a mixing bowl, add the squeezed out flowers, then add a little sugar, lots of garlic,bchile flakes, chile powder, paprika, ground cumin, and just enough oil to coat. Set aside.
Into a frying pan, heat some oil and sauté onions until fragrant and translucent, then add in the seasoned flowers and continued to sauté until just browned.
Now they are ready to add to tacos, quesadillas, nachos, burritos...
These ones are topped with guac, onions, cilantro, and salsa fresca. Avocado is a must with hibiscus, as it has a very tart flavor, and the creaminess of the avocado pairs really well. I also made some escabeche (pickled jalapeños, onions, carrots, and garlic).
Enjoy!
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