Steak Tacos with Jamaica and Jalapeño Syrup

Name: Steak Tacos with Jamaica and Jalapeño Syrup
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Ingredients: 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); 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

Tacos de Carne con Jarabe de Jamaica y Jalapeño

8 generous servings

Pati Jinich

Course: Main Course

Cuisine: Mexican

Keyword: corn tortillas, flowers, hibiscus, jalapeno, jamaica, pati's mexican table, queso fresco, serrano chiles, steak, tacos

Author:Pati Jinich

Prep Time: 1 hour 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes

Steak Tacos with Jamaica and Jalapeño Syrup recipe from Pati's Mexican Table Season 1, Episode 6 “Hibiscus Flowers”

Ingredients

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!