HIBISCUS QUESADILLAS (QUESADILLA CON FLOR DE JAMAICA)
Dried hibiscus is cheap and plentiful, usually available in specialty grocery stores or international supermarket bulk bins. It has a place in kitchens around the world, in drinks and syrups and remedies and stews. The calyxes of the flower - the part we actually eat - also happen to have a high pectin content, making them ideal for jelly making. Lately, the ingredient has been marketed as a kind of health food, or meat substitute, but the ingredient has deep, ancient roots and stands on its own. Adriana Almazán Lahl, who owns a catering business in San Francisco, rehydrates the flowers and sautés them with onion and chiles, then folds the spicy mixture into flour tortillas with a little cheese. The result is a quick, delicious meal, and an excellent way to use up the entire flower. Be sure to rinse the hibiscus well before you get started; grit hides in its folds.
Provided by Tejal Rao
Categories dinner, easy, lunch, quick, snack, weekday, weeknight, tacos, main course
Time 30m
Yield 4 quesadillas
Number Of Ingredients 8
Steps:
- Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction). Rinse and chop the hibiscus.
- In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out skillet.
- Divide the cheese evenly among the tortillas, sprinkling it to cover 1/2 of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.
- Add the remaining oil to the skillet, and heat over a medium flame. Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes. Repeat with the remaining quesadillas, and serve immediately.
HIBISCUS SAUCE (SIROPE DE FLOR DE JAMAICA)
Steps:
- Combine the hibiscus flowers, sugar, and water in a medium saucepan over medium heat and cook for 30 minutes, stirring occasionally, until the syrup coats the back of a spoon.
- Strain through a fine-mesh sieve, and pour the liquid back into the pot. Bring to a boil and simmer over medium-low heat until the liquid is reduced to the consistency of a thick syrup, about 20 minutes. Cool to room temperature and store refrigerated in a glass or plastic container.
TACOS DE JAMAICA (VEGAN HIBISCUS TACOS)
These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.
Provided by Chef Gaby Cervello
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 2h32m
Yield 18
Number Of Ingredients 17
Steps:
- Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
- Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
- Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
- Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 3.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 1.8 g
QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)
These quesadillas de flor de calabaza are very popular in Mexico. The bacon grease gives the quesadillas another level of tastiness plus they crisp up beautifully. If bacon grease is unavailable, feel free to use lard, oil, or butter.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
- Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 13.2 g, Cholesterol 22.6 mg, Fat 10 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 407.2 mg, Sugar 1.6 g
QUESADILLAS DE FLOR DE CALABAZA (SQUASH-BLOSSOMS)
This recipe is originally from El Bodegon de Guillermo in Tijuana. Before the restaurant burned in 1978, it was THE place to go. These quesadillas were reportedly loved by Sammy Davis, Jr.. If sqash blossoms are out of season, use canned squash blossoms-which is what La Fonda Robertos in Tijuana does. VARIATIONS: For Quesadillas de Chiles (Chile Quesadillas): Make a filling by mixing together 3 chopped, seeded, peeled poblano chiles (see step 1), 1 lb. grated monterey jack cheese, and salt and freshly ground black pepper to taste in a bowl, then proceed with steps 3-5. For Quesadillas de Papas y Chiles (Potato and Chile Quesadillas), follow method for chile quesadillas above, adding 1 large diced, peeled, boiled russet potato to filling before proceeding to steps 3-5. Prep time does not include the time to make fresh tortillas, if you choose this option.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 20 Quesadillas
Number Of Ingredients 12
Steps:
- Set rack in top third of oven, then preheat broiler. Put chilies on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chilies to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chilies, then set aside.
- Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilt, 1 1/2-2 minutes. Transfer to a medium bowl and set aside until cool. Add monterey jack and toss until just mixed. Set filling aside.
- If using masa. Form masa into 20 1 1/2'' balls, then loosely cover with plastic wrap. Lay a sheet of plastic wrap over base of a tortilla press, draping it over the sides. Place 1 ball of masa on plastic, slightly off-center of the press, towards the hinge. Lay another sheet of plastic wrap over masa, draping it over sides, then close press to flatten masa into a tortilla. Set plastic-covered tortilla aside. Repeat process, draping press with plastic and pressing out tortillas with remaining balls.
- Place 1 tortilla at a time on a flat surface and peel off 1 of the sheets of plastic. Put 2 tablespoons of the filling on half of tortilla; then, holding plastic with one hand, fold other half of tortilla over filling to form a half circle. Press edges together to seal, then set quesadillas aside.
- Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.
Nutrition Facts : Calories 252.2, Fat 8.9, SaturatedFat 3.8, Cholesterol 15.2, Sodium 94.5, Carbohydrate 35.9, Fiber 4.6, Sugar 0.9, Protein 8.6
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- In a medium pot, add 1 cup dried hibiscus flowers to 4 cups water. Bring to a boil, cover, then simmer on medium for 5 minutes. Turn heat off and leave covered.
- Prep onion and garlic, crumble the cheese and get garnishes ready (slice avocado, chop cilantro, scallions). Drain flowers, reserving and chilling liquid for drinks!
- In a skillet, heat oil over med-high. Add onion and drained re-hydrated hibiscus flowers. Saute for two minutes.Turn heat to medium-low, add garlic, stir a minute, then cover, Let cook 5 minutes. Add salt and spices, mix.
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- Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
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- Boil the hibiscus flower in four cups of water to re-hydrate the flowers. When the water begins to boil, remove from heat. Using a fine strainer, separate the water into a pitcher. You can use this concentrate to make agua fresca de Jamaica.
- In a medium size saucepan, heat the vegetable oil at medium heat. Add the slices of onion and cook them until they begin to caramelize, stirring occasionally. Add the hibiscus flower and the chipotle pepper; season with a pinch of salt. Let it cook for five more minutes.
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