steak tacos with jamaica

jalapenotortillaqueso fresco

Steak Tacos with Jamaica and Jalapeño Syrup

Steak Tacos with Jamaica and Jalapeño Syrup

Tacos de Carne con Jarabe de Jamaica y Jalapeño

Recipe Yield

8 generous servings

Cooking time

1 hour 45 minutes

Rate this recipe

5 from 5 votes


For the Jamaica Concentrate (makes about 5 cups):

  • 8 cups water
  • 6 oz, about 2 cups, dried hibiscus flowers
  • 1 1/2 cups sugar or to taste
  • 2 tbsp fresh lime juice or to taste

For the tacos:

  • 1 lb flank steak
  • 2 cups jamaica/hibiscus flower concentrate
  • 2 bay leaves
  • 3 whole cloves
  • A pinch black pepper freshly ground
  • 3/4 tsp kosher salt or to taste
  • safflower or corn oil
  • Salt to taste
  • 1 serrano or jalapeño chile halved and seeded
  • 1 ripe Mexican avocado halved, pitted and sliced
  • 1/2 cup queso fresco crumbled
  • 16 corn tortillas

To Prepare

To make the concentrate:

  • In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.

To make the tacos:

  • Pour the jamaica concentrate, bay leaves, whole cloves, black pepper and salt into a medium saucepan set over medium-high heat. Bring to a boil and simmer for about 15 minutes, or until it reduces to half the original amount.
  • Let the marinade cool and pour over the flank steak in a baking dish or container. Cover and let it marinade anywhere from 1 to 24 hours.
  • Set grill pan, grill or saute pan over medium-high heat. Brush with a light coat of oil. Sprinkle meat with a bit more salt. Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
  • Meanwhile, pour the marinade into a saucepan set over medium heat and drop in the halved serrano or jalapeño chile. Let the sauce reduce for 15 minutes, or until it coats the back of a wooden spoon. The syrup will thicken considerably as it cools. Remove from heat and let cool.
  • When the meat is ready, slice it thin and if you want, cut it into chunks. Heat corn tortillas over a comal or skillet over medium heat, it will take about a minute per side. For each taco, add a couple tablespoons or slices of meat in the center of each tortillas, a slice of avocado, some crumbled queso fresco and drizzle some of the jamaica and syrup on top. Enjoy your tacos!


12comments inSteak Tacos with Jamaica and Jalapeño Syrup

  1. Very ARELLANO

    Aug 30

    Gracias Paty, eres excelente o mejor dicho la mejor me encantan tus recetas.!!!!

    Mañana hago esta !!!

    1. Pati Jinich

      Sep 04

      Mil gracias Very, que amable. Un abrazo 😉

  2. Adrienne

    Nov 12

    Yes l love this recipe and can’t wait to try!!!Gracias!!!

    1. Pati Jinich

      Nov 17

      Con gusto!

  3. Tami

    Apr 29

    Pati, Pati, you have done it again! Last night we made this recipe for our “Pati Challenge” one Pati recipe a week.
    It was amazing and different with the sweet /spicy of the syrup, Great taste profile. We had the tacos with a side of Fiesta Refried beans.
    I can’t wait to get home for lunch to have the leftovers.

    Thanks again!
    Tami and Ron

    1. Pati Jinich

      Apr 30

      I just cannot get enough of your “Pati Challenge” guys, thanks so much! SO happy you are trying and enjoying the recipes 😉 And perfect combo of these tacos and the fiesta beans, yay!

  4. Linda

    Jan 13

    We made these tacos this weekend 💗❤️ I like that you make such different tacos because we love tacos. Thanks Pati because of you I make great Mexican food. Keep the recipe coming.

    1. Pati Jinich

      Jan 17

      Thanks so much Linda!

  5. Lisa

    Mar 05

    Jamaica concentrate comes in a can? Thx

  6. Alicia

    Apr 20

    I can’t wait to make this!

    1. Pati

      Apr 23

      Yay!! Enjoy them, Alicia.

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