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Grilled Hibiscus and Brie Taquitos with Pomegranate and Chipotle Sauce

Grilled Hibiscus and Brie Taquitos with Pomegranate and Chipotle Sauce
  • Prep 1 hr 30 min
  • Total 1 hr 50 min
  • Ingredients 14
  • Servings 4
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!

Ingredients

  • 2 1/2 oz dried hibiscus
  • 2 cups water
  • 1 1/2 cups brown sugar
  • 1/2 cup extra virgin olive oil
  • 1 fresh rosemary sprig
  • 4 white flour tortillas for medium soft tacos
  • 1/2 lb Brie cheese, rind removed and cut into small cubes
  • 4 wooden toothpicks
  • 1/4 cup melted butter

For the pomegranate and chipotle sauce:

  • 1 1/2 cups pomegranate juice
  • 3/4 cup brown sugar
  • Half a star anise
  • 2 fresh rosemary sprigs
  • 1/4 teaspoon chipotle powder

Directions

  • 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.

  • 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.

No nutrition information available for this recipe

  • 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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