Mexican cuisine · Vegetable Dishes

Flor de Calabaza Guisada

Squash blossoms gently stewed with corn, zucchini and epazote, finished creamy with cream cheese.

Ingredients · for 4 servings

• 300 g squash blossoms
• 1 white onion
• 2 garlic cloves
• 2 zucchini
• 200 g corn
• 2 sprigs epazote (or cilantro)
• 120 g cream cheese
• 2 tbsp oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Carefully open the squash blossoms, remove the pistils and green calyx, then tear the blossoms into wide strips.
2. Finely dice the onion and garlic, cut the zucchini into small cubes and drain the corn.
3. Heat the oil in a wide pan and sauté the onion with the garlic over medium heat for 4 min., until translucent.
4. Add the zucchini and corn, season with salt and cook for 6–8 min., until the zucchini is tender but still has some bite.
5. Fold in the squash blossoms and epazote and let them wilt covered over low heat for 4–5 min. – they should stay tender, not fall apart.
6. Stir in the cream cheese until it melts creamy, season with salt and pepper and serve with warm corn tortillas.