Taco kit..say what!? Si senor, today I am flipping the concept of a taco kit on its head to show ya how you can make one banger taco party that’s far from average and it’s full of amazing flavour (and colour!). In this recipe I’m changing a bit of the rules of how you can use a taco kit to up the yum factor AND I’m giving you a “taco components” 101 lesson along the way :P
So, I think there’s nothing better and cozier than making a good (and I mean GOOD) batch of tacos loaded with flavour, salsas, and not-so-average toppings. In this case, the not-at-all-average topping is flor de jamaica (hibiscus flowers), yep! You can eat them!
Most people know hibiscus as a tea or in agua fresca, but in Mexico we eat the leftover flowers which are tart and have a slight “meaty” texture (like shredded meat). This tartness make them an ideal candidate to become the ultimate taco topping.
Ok, so we have the topping covered, now the main component: the meat! In this case flank steak, which must be very well seasoned, this is the pillar of your taco, if your protein or meat is bland, game over. Here’s where the first two components of the taco kit come into place: Tia Rosa’s taco seasoning and taco sauce which I turned into a rub. Saves time and adds the perfect amount of flavour. Done and done.
Last but not least in our components list is the salsa, you must must must have a good salsa recipe at hand. Chopped tomatoes with cilantro and salt will not cut it. For this salsa I used a mix of blackened tomatillos and jalapenos, avocados, cilantro, oregano and parsley. Mouth watering goodness!
So, as you can see you gotta balance your taco components: the meat or protein has to be rich and seasoned, the toppings have to add a contrast of sorts (tart, spicy, salty), and your salsa has to be fresh and citrusy.
And of course, you’ll need some damn good tortillas – and that’s the last bit in Tia Rosa’s taco kit we’ll use today. Look, I ate Tia Rosa in Mexico since even before I knew what a camera was, so, you can trust the Mexican here :P
Let’s get this taco party started!
Flor de Jamaica and Flank Steak Tacos
Serves 4-6
Ingredients:
For the hibiscus (flor de jamaica) topping:
1 cup dry hibiscus (you can find them in tea shops and latin stores)
½ onion, thinly sliced
1 tsp dry oregano
Salt and pepper to season
Edible flowers (optional)
For the salsa verde:
2 ripe avocados
5 tomatillos, charred (put them in a pan for a few minutes until blackened)
2 jalapenos, charred, stems trimmed (charr them on open fire or in a pan until blackened)
¼ cup fresh parsley
¼ cup fresh cilantro
¼ cup fresh lime juice
1 tbsp olive oil
Salt and pepper to season
For the flank steak:
1 or 1 ½ lbs flank steak
1/2 pack of taco sauce from Tia Rosa’s Taco Kit
1 pack of taco seasoning from Tia Rosa’s Taco Kit
3 tbsp olive oil
Salt and pepper to season
2 packs of Tia Rosa’s tortillas to make the tacos.
Additional toppings (optional)
Queso Cotija (or feta)
Extra cilantro
Limes to squeeze
Instructions:
Brew the hibiscus in hot water (use about 2 cups of hot water). Let it steep for about 5 minutes until flowers are soft. Strain (save the liquid and drink it later), and keep the flowers. In a hot pan with a bit of oil, saute the flowers, onions, and oregano for about 4 minutes, season with salt and pepper and remove from the heat. Let them cool down, then add edible flower petals and toss.
Place all of the salsa verde ingredients in a food processor and pulse until slightly chunky. Taste for seasoning and acidity (you may need to add more salt or lime juice depending on your taste).
In a small bowl combine the taco sauce, taco seasoning, and olive oil to make a rub. Apply rub to the flank steak, then sprinkle at the end with sea salt and pepper. You can either grill or cook the steak in a very hot pan until the outside is nice and crispy, about 4 minutes on each side. Depending on your taste, you can leave it as is (which will be a medium or medium rare) or you can finish it in the oven for 6-10 minutes (for a medium or well done steak). Thinly slice the steak against the grain (the grain is the lines you see in the meat).
To serve, heat up Tia Rosa’s tortillas, then layer up the salsa, then the meat and top with the seasoned flor de jamaica. You can add cheese and more lime juice if you want to, and of course, some extra salsa from Tia Rosa’s leftover taco sauce.
If you’re serving this for a party, just place all the components on the table and let your guests go wild.
Created in partnership with Tia Rosa. All views my own