Prep 20 mins
Cook 20 mins
From PBS show, Pati's Mexican Table. Jamaica flowers are known as hibiscus or roselle.
- 1 lb flank steak
- 2 cups hibiscus syrup, Jamaica Concentrate (Jamaica or hibiscus or Roselle flower concentrate)
- 2 bay leaves
- 3 whole cloves
- 1 pinch black pepper
- safflower oil (or corn or canola)
- 1 serrano chili, halved and seeded (or jalapeno)
- 1 avocado, ripe halved, pitted and sliced
- 1⁄2 cup queso fresco, crumbled
- 16 corn tortillas
- 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!