Crispy Jamaica Flower Flautas

Name: Crispy Jamaica Flower Flautas
Total time: 2100 s
Yield: Serves 6 servings
Ingredients: 17 2/3 ounces dried hibiscus flowers (500 grams); 45 corn tortillas; 5 ripe tomatoes; 1 white onion; 2 cloves garlic; Salt; Black pepper; Ground cumin; 1 1/4 cups Mexican-style crema or sour cream (300 grams); 8 3/4 ounces fresh ranchero cheese or queso fresco (250 grams); Onion; Cilantro

Cactux Gastrocultural @cactux

Fried rolled tacos filled with a delicious hibiscus flower filling, served with a creamy ranch-style dressing.

Cactux Gastrocultural @cactux

Fried rolled tacos filled with a delicious hibiscus flower filling, served with a creamy ranch-style dressing.

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Ingredients

35 minutes

Serves 6 servings

17 2/3 ouncesdried hibiscus flowers (500 grams)
45corn tortillas
5ripe tomatoes
1white onion
2 clovesgarlic
Salt
Black pepper
Ground cumin
Ranch-style cream dressing
1 1/4 cupsMexican-style crema or sour cream (300 grams)
8 3/4 ouncesfresh ranchero cheese or queso fresco (250 grams)
Onion
Cilantro

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Steps

35 minutes

1

Boil the hibiscus flowers in water; you’ll also get a tasty hibiscus drink from this step.
2

Boil the flowers two more times until they are soft and the water runs clear.
3

Sauté the finely chopped garlic and onion in oil.
4

Add the chopped tomatoes and hibiscus flowers to the pan.
5

Finally, season with salt, pepper, and cumin to taste. Cook until everything is well combined and turns a pinkish color. Fill the tortillas with the mixture, roll them up, secure with a toothpick, and fry each flauta in oil. Enjoy!
6

For the dressing: Mix the crema with the cheese, then add a little finely chopped onion and cilantro.
7

Serve your flautas with the dressing for extra flavor and moisture.