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1
Pour the jamaica concentrate, bay leaves, whole cloves, black pepper and salt into a medium saucepan set over medium-high heat.
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2
Bring to a boil and simmer for about 15 minutes, or until it reduces to half the original amount.
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3
Let the marinade cool and pour over the flank steak in a baking dish or container.
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4
Cover and let it marinade anywhere from 1 to 24 hours.
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5
Set grill pan, grill or saute pan over medium-high heat.
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6
Brush with a light coat of oil.
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7
Sprinkle meat with a bit more salt.
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8
Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
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9
Meanwhile, pour the marinade into a saucepan set over medium heat and drop in the halved serrano or jalapeno chile.
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10
Let the sauce reduce for 15 minutes, or until it coats the back of a wooden spoon.
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11
The syrup will thicken considerably as it cools.
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12
Remove from heat and let cool.
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13
When the meat is ready, slice it thin and if you want, cut it into chunks.
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14
Heat corn tortillas over a comal or skillet over medium heat, it will take about a minute per side.
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15
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.
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16
Enjoy your tacos!
