Steak Tacos With Jamaica Flower And Jalapeno Syrup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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)
• salt
• 1 serrano chili, halved and seeded (or jalapeno)
• 1 avocado, ripe halved, pitted and sliced
• 1/2 cup queso fresco, crumbled
• 16 corn tortillas

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
• 5 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.
• 6 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!