Agua de Jamaica

Tart, jewel-red hibiscus flower tea sweetened with sugar and served over ice, a staple at every Mexican market.

Ingredients

• 400g chicken thighs
• 400g white rice
• 2 tsp finely chopped white onion
• 1/2 tsp dried oregano
• 3 tbsp olive oil
• 200g red bell peppers
• a handful of fresh cilantro, chopped
• salsa verde, to taste
• 500ml water
• a pinch of ground cumin
• 2 tomatillos, chopped

Instructions

1. 1

   Combine the pinto beans and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the chili powder and Mexican crema, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with toasted pumpkin seeds, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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