75g of dried hibiscus flower
½ white onion, diced
1 clove of garlic
1 to 2 Tbs. olive oil
120g tomato chunks (fresh or canned)
1 tsp. Morita chili, crushed
2 tbsp. chopped fresh cilantro
To serve:
6 large lettuce leaves, washed and drained
½ white onion, cut into julienne strips
Chopped fresh cilantro
Salt to taste
Carrot chips (see recipe below)
Salsa of your choice
Carrot chips
Fried oyster mushrooms (optional)
Diced mango pieces (optional)
For the carrot chips:
1 carrot
Salt, pepper, crushed morita chili (or chili of your choice)
1 dash of olive oil
1. Soak the hibiscus flower in boiling water and let it stand for 20 minutes.
2. In the meantime, prepare the carrot chips by cutting the carrots into very thin slices with a potato peeler or mandolin. Then sprinkle the carrot slices with the ground chili, pepper and salt, drizzle lightly with olive oil and bake in the Airfryer for 7-8 minutes at 170°C until crispy. Remove and leave to cool.
Note: The carrot chips can also be prepared in a preheated oven at 175°C. The baking time is then extended to 10 - 15 min or until the desired crispiness is achieved.
3. Strain the hibiscus flower and reserve the liquid to prepare hibiscus water.
4. Finely chop the infused and well-drained flowers. Heat the oil in a frying pan and sauté the onion and garlic. When the onion is sautéed, add the hibiscus and cilantro and season with the chili powder, salt and pepper. Let it cook for a few minutes for the flavors to integrate and remove from the heat.
5. Assemble the tacos by placing a lettuce leaf on a plate and two spoonfuls of the Jamaica on top. Garnish with chopped cilantro, onion, guacamole, carrot chips and if desired, add roasted mushrooms and mango pieces.
6. Finally, season with a sauce of your choice, roll up the leaves and enjoy!
Recipe created in collaboration with @bakdandraw
