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Grilled Hibiscus and Brie Taquitos with Pomegranate and Chipotle Sauce
Prep 1hr30min
Total1hr50min
Ingredients14
Servings4
Blanca Arroyo
Like any good Latin American and Mexican, I love agua de jamaica (hibiscus flavored water). As a result, this recipe was created, because every time we made agua de jamaica at home, the boiled flowers ended up in the trash.
But when I was studying for my degree in Mexican cuisine, I had a wonderful teacher who always motivated us to come up with unique creations filled with fusion. This recipe was a result of teamwork, but today I’m going to share my own version of it. I hope it serves as motivation for you to practice and eventually come up with your own version, as was my case.
It’s perfect as a starter, as a full meal or to enjoy with your favorite red wine!
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Ingredients
2 1/2oz dried hibiscus
2cups water
1 1/2cups brown sugar
1/2cup extra virgin olive oil
1fresh rosemary sprig
4white flour tortillas for medium soft tacos
1/2lb Brie cheese, rind removed and cut into small cubes
4wooden toothpicks
1/4cup melted butter
For the pomegranate and chipotle sauce:
1 1/2cups pomegranate juice
3/4cup brown sugar
Half a star anise
2fresh rosemary sprigs
1/4teaspoon chipotle powder
Directions
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1
In a medium and deep pot, boil the dried hibiscus with the water and sugar over medium heat for 50 minutes. Drain and let cool for 5 minutes. Once the hibiscus is cold, finely chop it.
2
Heat 1/4 cup of olive oil in a skillet over medium heat. Add the chopped hibiscus and a fresh rosemary sprig. Cook for 5 minutes. Set aside.
3
Set the grill to medium high heat.
4
Add 1 1/2 tablespoons of hibiscus filling and 4 cubes of Brie cheese to the center of a flour tortilla. Close the taco, just like you would a chimichanga or burrito. Insert a wooden toothpick through the center to prevent it from opening. Repeat this same process until you’re done with all your tacos.
5
Combine the melted butter and 1/4 cup of olive oil in a small bowl. Use a cooking brush to lightly coat all sides of the tacos with this mixture.
6
Quickly put them on the grill for 1 1/2 minute on each side. This will allow the Brie cheese to melt.
7
Remove the toothpicks and serve immediately with the pomegranate and chipotle sauce.
8
For the pomegranate and chipotle sauce:
In a medium and deep pot, heat the pomegranate juice, sugar and star anise over medium high heat.
9
When it comes to a boil, add the chipotle. Lower the heat to medium-low and boil the sauce for 40 minutes or until it is reduced by half. Remove from the heat and set aside.
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If you don’t like Brie cheese, you can substitute with Oaxaca, manchego, cottage or Monterey Jack cheese. These tacos will be delicious with any kind of cheese.
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No nutrition information available for this recipe
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Blanca Arroyo
Like any good Latin American and Mexican, I love agua de jamaica (hibiscus flavored water). As a result, this recipe was created, because every time we made agua de jamaica at home, the boiled flowers ended up in the trash.
But when I was studying for my degree in Mexican cuisine, I had a wonderful teacher who always motivated us to come up with unique creations filled with fusion. This recipe was a result of teamwork, but today I’m going to share my own version of it. I hope it serves as motivation for you to practice and eventually come up with your own version, as was my case.
It’s perfect as a starter, as a full meal or to enjoy with your favorite red wine!
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