• Quick rinse the dried jamaica in a colander. Transfer to a pot and cover with 4 cups of water. Bring to a rapid boil. Reduce to a simmer and cook for 5 minutes. Remove from heat and let cool at room temperature for a few hours.
• When ready, strain the jamaica, reserving the liquid for preparing agua fresca.
• This next step is not absolutely a must, but it really helps remove any unwanted particles remaining in the softened jamaica.
• Take the jamaica and add it to a large clean bowl. Cover with a generous amount of cold water. Let it sit for 20 minutes. As it sit, some of the particles remaining in the jamaica will fall to the bottom. Using a slotted spoon or tongs, transfer the jamaica to the colander to drain.
• Chop the softened jamaica into very small pieces. Set aside. Add 2 tablespoons of oil to a skillet and heat to medium. Add the onions and serrano. Season lightly with salt and pepper. Saute for 3-5 minutes. Add the jamaica and lime juice. Season to taste with salt and pepper. Some people like to add a little sugar. I didn't add any. Saute for 5-6 minutes.
• To prepare quesadillas(tacos), preheat a comal at medium heat for 2-3 minutes. Brush your tortillas with oil on both sides. Cook the tortillas on one side just until it begins to soften. Flip the tortillas. Fill one side with cheese and jamaica filling. Fold over like a taco and continue cooking until desired crispiness. Garnish with your favorite salsa and fresh toppings.

For Salsa

• Toast the chile de arbol on a preheated comal or in a small skillet for a few minutes. Just until the blacken in some spots and become aromatic.
• Add all of the ingredients to the blender, starting with just 1/2 a cup of the water. Blend on high until very smooth. You may need to scrape down the sides a few times. Taste for salt. If it needs more water to blend better, add as needed. For an extra smooth salsa, strain through a wire mesh strainer. Refrigerate for a few weeks. If you have a power blender, no need to strain the salsa.