Guiso de Flor de Calabaza - Sauted quash Blossoms
Categories: Vegetable, Mexican, Hispanic, Ethnic, Side dish
Yield: 4 servings
1 tb Corn oil
1/4 ea Onion minced
1 ea Garlic clove minced
1/2 ea Red jalapeno pepper seeded & minced
2 ea Calabazitas squash 1/2'd seeded & sliced thin crosswise*
1 ea Ripe tomato cored & minced
2 tb Fresh epazote minced
24 ea Squash blossoms stemmed
Kosher salt and freshly ground black pepper, to taste
*NOTE: You may use summer squash as a substitute.
Heat oil in a cast iron skillet over med-high heat.
Add onion then cook for 2-3 mins. while stirring constantly until soft.
Add garlic & jalapeño then cook for 1-2 mins. while stirring constantly until fragrant.
Add squash then cover.
Cook for 2 mins. while stirring often until tender.
Add tomato then cook while stirring constantly for 5 mins.
Remove skillet from heat then stir in epazote, squash blossoms, salt & pepper.
Allow to cool for 5 mins, before serving.
ORIGIN: Zoe Montoya-Diaz, Mexico City-Mexico, circa 2000
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