TAMARINDO DRINK RECIPES

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AGUA DE JAMAICA – HIBISCUS TEA [STEP-BY-STEP]



Agua de Jamaica – Hibiscus Tea [Step-by-Step] image

Mexico's well-known jamaica drink, Agua de Jamaica or "hibiscus water." A perfect drink to serve with the mid-day comida. The flavor is sweet and tart at the same time and very refreshing.

Provided by Douglas Cullen

Categories     Beverage

Total Time 17 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Yield 12

Number Of Ingredients 3

2 cups dried hibiscus flowers
2 quarts water
1/2 cup sugar per pitcher of jamaica

Steps:

  • HIBISCUS CONCENTRATE
  • Put 2 quarts of water in a pot
  • Add 2 cups of dried hibiscus flowers to the water
  • Bring to a boil
  • As soon as the water boils reduce the heat to low and simmer for 10 minutes
  • After 10 minutes turn off the heat and allow the hibiscus concentrate to cool
  • PITCHER OF JAMAICA
  • Put 1/3 of the concentrate in a half-gallon pitcher and add the sugar
  • Fill the pitcher with cool water and stir vigorously to dissolve the water
  • Serve chilled or over ice

Nutrition Facts : ServingSize 11 ozs., Calories 129 kcal, CarbohydrateContent 33 g, SodiumContent 5 mg, SugarContent 33 g

CALDO DE QUESO: A DELICIOUS CHEESE & POTATO SOUP FROM ...



Caldo De Queso: A Delicious Cheese & Potato Soup From ... image

Caldo de Queso is a delicious potato and cheese soup typical from the state of Sonora, in Mexico. A warm and comforting dish, perfect for a quick weeknight meal

Provided by Maricruz

Categories     soups

Total Time 58 minutes

Prep Time 15 minutes

Cook Time 38 minutes

Yield 2

Number Of Ingredients 11

200 gr (3/4 cup) fresh cheese (cut in cubes)
680 gr (1.5 lb) potatoes (cut into cubes of 2cm/0.8")
Green chillies (Anaheim, California, Poblano, italian, etc.)
200 gr (1 cup) Tomatos (diced)
50 gr (2/3 cup) onions (finely sliced)
chicken broth or hot water
120 ml (1/2 cup) whole milk
1 garlic clove (finely chopped)
1 tsp oregano
3 tbsp oil (olive oil, canola oil, etc.)
salt and pepper

Steps:

  • Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).
  • Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
  • Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
  • In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
  • Add the garlic and sauté for a minute stirring constantly to release its aroma.
  • Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.
  • Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
  • Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
  • Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
  • Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving

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AGUA DE JAMAICA – HIBISCUS TEA [STEP-BY-STEP]
Mexico's well-known jamaica drink, Agua de Jamaica or "hibiscus water." A perfect drink to serve with the mid-day comida. The flavor is sweet and tart at the same time and very refreshing.
From mexicanfoodjournal.com
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Calories 129 kcal per serving
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