May 7, 2011 11:30 AM
Steak Tacos with Jamaica and Jalapeño Syrup
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: EP106 , flank steak , hibiscus , jalapeño , jamaica , mexican , recipe , steak tacos , syrup , tortillas
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Tacos de Carne con Jarabe de Jamaica y Jalapeño
Makes 8 generous servings

1 lb flank steak
2 cups jamaica/hibiscus flower concentrate (see below)
2 bay leaves
3 whole cloves
A pinch black pepper, freshly ground
3/4 tsp kosher salt, or to taste
Safflower or corn oil
Salt to taste
1 serrano or jalapeño chile, halved and seeded
1 ripe avocado, halved, pitted and sliced
1/2 cup queso fresco, crumbled
16 corn tortillas

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.

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.

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.  Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.

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.

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!

Makes about 5 cups

8 cups water
6 oz dried hibiscus flowers, about 2 cups
1 1/2 cups sugar, or to taste
2 tbsp fresh lime juice, or to taste

In a saucepan, pour 8 cups of water and place over high heat.  Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat.  Let it cool down and strain into a heat proof glass or plastic water jar.  Add the sugar and lime juice, mix well, cover and refrigerate.


I watched your show for the first time. It is almost summer and I can't wait to make the Jamaica water and the steak tacos, they just look tasty.

Guy | May 14, 2011 12:41 PM

Flank steak

CINDY | August 3, 2011 6:02 PM

Ayer los hice y me quedaron riquisimos! Donde la regue fue calentar tanto el jarabe al punto de evaporacion. De todos modos, me gusto que quedo como un glaseado. Los voy a volver hacer muy pronto. Nos puedes dar la receta para hacer chiles rellenos con queso panela?

dlmar | August 22, 2011 7:38 AM

Hi Patis I was born in jamaica and while growing up I saw my
mother use the hibiscus to make beverage and jam.

I was so pleased to see your recipe with the Jamaica and Jalapeno sauce.

I will be trying it soon.

Thank you so much. Keep up the good work.


Required | January 21, 2012 12:48 PM

Hope you enjoy the recipe Theresa!

Pati Jinich replied to comment from Required | January 26, 2012 11:43 AM

Hi Pati,
I was wondering if you can provide a source for dried hibiscus flowers...
I love your show and know by looking at the ingredients in your recipes that they will be delicious. I live in New Orleans and love to cook all types of cuisine, but Mexican cuisine is definitely one of my favorites.
I just disccovered your show and your website and will be cooking your recipes all summer long.
Thank you, deary...
Liz Gober

Liz Gober | July 14, 2012 10:44 AM