good food + awesome travel & occasional odd bits

Jamaica Rolled Tacos


This post from last week was leading up to something… something exciting to possibly nobody but me. Anyhow, since we’re all here, lets try something new. On our last trip to Mexico City, I was blown away by a platter of simple tacos made with jamaica flowers. We make jamaica every summer or when the weather is hot and I never thought to put the flowers to use. I’m not sure how the restaurant made them, but in my experimentation, the spent flowers worked best. In my eyes, this dish is a win-win and zero waste. Think about it, you get two for the price of one- a refreshing drink plus a meal.

In case you’re wondering how these rolled tacos taste, let me tell you that they are meaty in texture but also tangy from the natural flavor of the flowers. Truly unique, something you simply must try. They are best served with guacamole and cheese, nothing acidic beacuse of the tartness of the flowers.



Jamaica Rolled Tacos:

yield: 16 rolled tacos

5 oz spent hibiscus flowers

16 tortillas

vegetable oil for frying

Use the spent hibiscus flowers from this recipe. After straining the flowers from the liquid, place into a separate container. Pick through and remove any seeds and tough inner parts of the flower. You want only the softer petals. Discard the rest.

If your tortillas are not freshly made, warm them so that they are pliable. Place a small amount of flowers on the tortilla and roll tight. Secure with toothpicks at each end. Continue until all tortillas are filled.

In a frying pan, heat the oil to approximately 365 degrees Fahrenheit and fry the rolled tacos a few at a time depending on how many your frying pan can accommodate without overcrowding. Fry until tacos are golden brown. Place them on a cooling rack and remove toothpicks as soon as they are cool enough to handle.

Serve with guacamole, queso fresco, and radishes. Enjoy!

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