One of the most popular drinks in Mexico is Agua de Jamaica (Hibiscus tea). Whenever we make this agua at home I like to re-use the flowers and add them to food. You will end up with a great strong tea and delicious food!
I like to pair them with mild ingredients so that the Jamaica flowers are not over powered.
The following recipe is a perfect twist to your typical quesadilla.
Yields: approximately 4 quesadillas
4 corn tortillas
3/4 cup of hydrated Jamaica flowers
1 cup of Oaxaca cheese
1/2 cup chopped yellow onions
1 small garlic chopped very finely
1/2 teaspoon black pepper
1 tablespoon olive oil
Salt to taste
- To hydrate the flowers: Boil 8 cups of water and add about 1/2 cup of dry Jamaica flowers. You should only need to soak the flowers for about 10 minutes but less if you would like an agua de Jamaica that is less strong.
- In an extended pan, heat olive oil and add chopped onions.
- Sweat onions for about 5 minutes under low heat.
- When onions are nice and caramelized add garlic and sauté for about 1 minute.
- Then, add Jamaica flowers and sauté for about 2 minutes.
- Add black pepper an salt and remove from heat after about 30 seconds.
- Warm up your tortillas in a comal or skillet. Hand made ones are even better.
- Add cheese and Jamaica flowers to tortilla. Fold and melt cheese under low heat.
- Once your tortilla is slightly crispy remove and Enjoy!
I love to eat them just as is because there is a perfect balance between the mild Oaxaca cheese and the acidity of the Jamaica flowers. Also, they are super yummy with flour tortillas.
Feel free to post your comments or questions.
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