Flor de Calabaza
Golden squash blossoms wilted in minutes with onion, garlic, and epazote, then folded over melting quesillo. The blossoms cook so fast they keep their delicate, honeyed flavor — a market-stand classic from Central Mexico.
- Time
- 25 min
- Heat
- Yield
- 8 tacos
- Region
- Central Mexico
Ingredients
Filling
To build
Method
Gently rinse the blossoms, shake dry, and pinch out the stamens and any tough green sepals; tear large blossoms in half.
Sweat the onion and garlic in oil over medium heat until translucent and sweet.
Add the blossoms and epazote and cook, stirring gently, just until the petals wilt and release their juices.
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Season with salt and pull the pan off the heat before the blossoms lose their color.
Warm the tortillas on a comal, lay on a little queso Oaxaca so it melts, and top with the flor de calabaza.
Finish each taco with a thin drizzle of crema and fold.
Build the plate
