· tortillas (corn, hatch chile, nopal)
· 1 cup dried Jamaica flowers
· 2-3 tablespoons olive or avocado oil
· 1 shallot, chopped
· 1 cup panela cheese, sliced
· 1 cup cilantro leaves
· 1 avocado
· 1/2 purple onion, sliced and combined with a couple of tablespoons of vinegar and dried oregano.
· 1 cup raw cashews, soaked overnight or at least 4 hours
· 1 tablespoon nutritional yeast
· ¼ cups water
· Garlic salt or granulated garlic to taste
1. In a small pot, place the Jamaica and cover with water. Bring to a boil and then lower the temperature. Simmer for a few minutes and then let the leaves steep like a tea. Drain, reserving the tea and let the leaves drain on a paper towel. After the leaves have dried slightly, chop and set aside.
2. In a blender, place drained cashews, nutritional yeast, salt, garlic salt and pepper along with cilantro leaves and water and blend until smooth. Taste and adjust seasoning. Add more water if looser consistency is desired. Set sauce aside.
3. In a large skillet, heat oil and add in chopped shallots over medium heat. Add in Jamaica leaves and sauté for a couple of minutes, seasoning with salt and pepper.
4. In a separate skillet, heat tortillas until warm and keep warm.
5. Grill panela cheese in a non-stick skillet and set aside to assemble the taquitos.
6. Assemble the taquitos with a bit of Jamaica leaves, onion, avocado, panela, sauce, and a few sprigs of cilantro. Serve immediately.