{TRES DEL MES} 3 Savory Dishes with Flor de Jamaica

flor-de-jamaica-recipes

Spring is known as a time of regeneration and rebirth. Colorful springtime flowers and warm months ahead inspired today’s recipes, all of which are made with flor de jamaica. Popular in Mexican kitchens, edible hibiscus flowers are used to make a refreshing tea known as agua de jamaica.

Last week I shared a recipe for Hibiscus Limeade and it got me thinking about all of the ways I could repurpose the rehydrated hibiscus flowers that are left behind after steeping them for tea. In Mexico, I once tasted them in a salad, which added a sweet and tangy element similar to dry cranberries. Using one basic recipe to make an easy and flavorful filling, I created three different savory dishes using this lovely crimson flower. All of them are vegetarian, but promise to impress even the most uncompromising meat eater. I still can’t decide which is my favorite. The next time you find yourself with leftovers, look at it as an opportunity to get creative in the kitchen!

Hibiscus Filling

flor-de-jamaica-hibiscus-flower

Ingredients:
1 teaspoon olive oil
¼ small onion finely diced
2 cloves garlic finely diced
1½ cups rehydrated hibiscus flowers minced into tiny pieces

Preparation:

  1. Sauté onion and garlic in olive oil over low-medium heat.
  2. Once onion becomes translucent, add hibiscus flowers and cook an additional minute, mixing well.
  3. Set aside as you prepare ingredients for the following recipes.

Crispy Hibiscus Tacos | Tacos Dorados de Flor de Jamaica

tacos-dorados-de-jamaica

Ingredients:
1½ cups hibiscus filling
8 corn tortillas
Oil for frying

Ingredients for garnish:
2 cups shredded lettuce
1 large tomato diced into small cubes
1 large avocado sliced thinly
Salsa of your choice

Preparation:

  1. Warm tortillas slightly so that they are pliable. You can do this on a comal (flat griddle) or by wrapping them in a dish towel and heating them in a microwave for 25 seconds.
  2. In the meantime, prepare a nonstick skillet with a thick layer of oil over medium-high heat. Begin with ¼ cup of oil and add more if necessary when frying.
  3. While oil is heating, begin to add 2 tablespoons of hibiscus filling to tortillas. Fold in half so that both sides of the tortilla meet to create a half-moon shape. Be sure to remove any flowers that may fall out because this will cause the oil to splash when frying.
  4. Once oil is very hot, but not smoking, place the tacos in a skillet and fry for about 2-3 minutes or until the bottom of the taco is deep golden in color.
  5. Using tongs, carefully turn taco to the opposite side and fry for another 2-3 minutes.
  6. Remove tacos from pan and allow oil to drain on paper towels.
  7. Top with lettuce, tomato, avocado, and your favorite salsa. If there is any leftover hibiscus filling, feel free to add a little more to each taco as well. Serve hot!

Hibiscus Quesadillas | Quesadillas con Flor de Jamaica

quesadilla-hibiscus

Ingredients:
4 flour tortillas or 8 corn tortillas
1 pound Oaxaca cheese shredded or cut into small strips (other white melting cheese such as Monterey Jack, muenster, or mozzarella also work well)
1½ cups hibiscus filling

Preparation:

  1. Heat tortillas on one side over medium heat on a comal or flat griddle. Flip tortilla once slightly golden.
  2. As the tortilla begins to heat on the second side, add cheese to one side of the tortilla and top with 2 tablespoons of hibiscus filling. Fold in half so that both sides of the tortilla meet to create a half-moon shape.
  3. Flip and continue to heat until tortilla is cooked to your liking. I like mine slightly golden and crispy on both sides.
  4. Serve hot and enjoy with your favorite salsa!

Hibiscus Taquitos | Taquitos de Flor de Jamaica

taquitos-hibiscus-flower

Ingredients:
1½ cups hibiscus filling
8 corn tortillas
Oil for frying

Ingredients for garnish:
2 cups shredded lettuce
½ cup queso fresco or other crumbling cheese
Salsa of your choice

Preparation:

  1. Warm tortillas slightly so that they are pliable. You can do this on a comal (flat griddle) or by wrapping them in a dish towel and heating them in a microwave for 25 seconds.
  2. In the meantime, prepare a nonstick skillet with a thick layer of oil over medium-high heat. Begin with ¼ cup of oil and add more if necessary when frying.
  3. While oil is heating, begin to add 2 tablespoons of hibiscus filling to tortillas and roll tightly into taquitos. Be sure to remove any flowers that may fall out of the sides because this will cause the oil to splash when frying.
  4. Once oil is very hot, but not smoking, place the taquitos in a skillet with the seam side down and fry for about 2-3 minutes or until the bottom of the taquito is deep golden in color.
  5. Using tongs, carefully turn the taquitos to the opposite side so that the seam side is now facing up and fry for another 2-3 minutes. You may also want to roll them onto their sides so that the taquitos are fried evenly all the way around.
  6. Remove taquitos from pan and allow oil to drain on paper towels.
  7. Garnish with lettuce, queso fresco, and your favorite salsa. Serve hot!

Tags: , , , ,

Categories: Featured Recipes, Main Dishes: Vegetarian, TRES DEL MES

10 Comments on “{TRES DEL MES} 3 Savory Dishes with Flor de Jamaica”

  1. Ron Milewski
    March 30, 2015 at 9:57 am #

    Wonderful recipes! I just need to put the flowers aside after making the tea.

    • March 30, 2015 at 12:08 pm #

      Thank you, Ron! Yes, the flowers keep well after making tea. You can put them aside for about a week. I just prepare my hibiscus filling, refrigerate it, and use it when I’m ready for a taco, taquito, or quesadilla.

  2. March 30, 2015 at 10:54 am #

    I have never known what to do with the leftover flowers either! These ideas are awesome. The quesadillas look so delicious! Next time I have leftover jamaica, I’ll give them a try 🙂

    • March 30, 2015 at 12:11 pm #

      I know! I used to feel guilty throwing them away. The quesadillas are really good! And I’d say that the taquitos are a close second. Especially if you add crema, which I forgot to include in the recipe!

  3. March 30, 2015 at 8:38 pm #

    Can’t wait to try the quesadillas! I just made your recipe for mango sorbet tonight. It’s in the freezer right now, and I plan to take some pics tomorrow, but of course, I sampled some beforehand, and it is amazing!!! It is like taking an instant trip to Mexico. I was wondering if maybe I could post some pictures on my blog but link it to the recipe on yours. Let me know what you think.

    • March 30, 2015 at 10:03 pm #

      Hola, Nicole! Yes, of course you can share the mango sorbet recipe on your blog. I’m honored that you made it and that you want to share the recipe. I’ve used the same exact recipe for paletas too. I can always tell if my paletas / ice cream / sorbet will be good when I
      taste the mixture. Can’t wait to see how yours turned out!

      • April 2, 2015 at 4:06 pm #

        Sorry for the late response 😦 Work has been so crazy, but…THANK YOU so much for letting me share your recipe. Hopefully I’ll be able to put together a post this weekend. The sorbet is incredibly delicious! I’ve been eating it as a little treat every night this week!

  4. April 8, 2015 at 9:49 am #

    Wow this is amazing and so creative!
    I have to try them all! I really like jamaica and I have never use it for other than beverages.

    • April 9, 2015 at 9:26 pm #

      Thank you, Blanca! I had never tried jamaica in anything other than agua fresca either. It wasn’t until I was in Mexico that I tasted the rehydrated flowers used in a salad that I found the inspiration for these recipes. I’ve been getting quite creative in the kitchen with these lovely flowers!

Trackbacks/Pingbacks

  1. Agua de Jamaica ~ Hibiscus Water | Flan and Apple Pie - November 13, 2015

    […] →Pour through a strainer into a glass container to separate flowers from liquid. Discard flowers or save them to use later in a different dish. […]

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