23 Jun ZUCCHINI BLOSSOMS
Ingredients
Zucchini Blossoms
Onion
Tomatoes
Serrano pepper
Oaxaca Cheese
Directions
When I’m in San Miguel, Lolita helps me cook and she makes this delicious soup for the whole family, my son loves it and it’s also perfect for the colder days.
STEP 1
Remove the steam from the Flor de Calabaza and place it in cold water and gently rinse, then place over paper towels to absorb excess water. The blossoms are very delicate, handle with care.
STEP 2
Heat oil in a skillet over a medium high heat. Dice onion, tomato, and serrano pepper and saute for about 3 minutes or until onion is translucent.
STEP 3
Chop blossoms in small pieces, add them to the onions and tomato, add salt and pepper and cook for 3 more minutes or until the blossoms are fully cooked.
STEP 4
Warm up a comal or skillet and place the tortillas for a few minutes on both sides. If they are not properly warmed they will break.
STEP 5
Once the tortilla is warm, add oaxaca cheese, flor de clabaza, fold and put back on the skillet o comal for the cheese to melt.
Hope you enjoy this recipe and have a chance to try this delicious ingredient.
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