Jamaica flowers not only serve to make refreshing beverages. They are edible and make the perfect vegan filling for some delicious tacos which are very easy to prepare in no time.
Jamaica flowers contain antioxidants, vitamins (A,C,B1,E), minerals, iron, phosphorus, calcium. Although jamaica flowers are very common in Mexican cuisine, the plant originated from Asia and Africa and there are more than half million species known around the world. Moreover, it has diuretic, laxative and antibacterial properties.
Ingredients (makes 6 servings):
For the filling:
- 1 1/2 cup of dry jamaica (hibiscus) flower
- 2 liters of water
- 1 small onion (white or red), finely chopped
- 1 clove of garlic, minced
- 2 tbsp. olive oil
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 tsp. apple cider vinegar
- salt and pepper
For the tacos:
- Corn tortillas
- Pickled onion (onion finely chopped and pickled with lime juice and salt)
- Cilantro leaves, finely chopped
- Pineapple, chopped in small cubes
- Red or green salsa
Wash the dry jamaica flowers; use a salad spinner or strainer to remove excess water. Transfer to a large pitcher. Boil 2 liters of water and pour in the pitcher. Let the flowers steep for an hour. Drain the water and reserve to make a hot or cold beverage.
In a skillet at medium heat, fry the onion, garlic and jamaica flowers with 2 tbsp. of olive oil. Add apple cider vinegar, spices, salt and pepper to taste. Cook for 15 to 20 minutes, until water evaporates.
Warm your tortillas in a comal or crepe pan (alternatively warm for 40 seconds in the microwave).
Ensemble your tacos and garnish with pickled onions, cilantro, pineapple, lime juice red or green salsa.
Enjoy with a cold beer!
Learn more (available in Spanish only):