Stewed Squash Blossoms (Flores de Calabaza Guisadas)

comments (3) August 6th, 2008

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Ingredients:
20 large, fresh squash blossoms (3-in. to 4-in. male blossoms)
1/2 medium onion, diced
1 jalapeño or 2 serrano chiles, stemmed, seeded, and finely minced
1 Tbs. vegetable or olive oil
1 medium-large tomato, roasted, cored, peeled, and chopped, or 2/3 of a 15-oz. can tomatoes, drained and chopped
Several epazote leaves, chopped, or a small handful cilantro or parsley, chopped
1/2 tsp. salt
2 Tbs. crumbled Mexican queso fresco, or other fresh cheese like farmer’s cheese or feta

Makes 1-1⁄2 cups

Peel off the little green sepals that grow from the base of the blossoms. Break off the stems. Remove the stamen in the center of each flower and discard. Cut the blossoms crosswise into 1⁄2-in. sections, including the bulbous base.

In a medium skillet set over medium heat, fry the onion and chile in oil for about 5 min., until tender. Add the sliced flowers, the tomato, and the epazote. Cover and let the mixture steam over medium-low heat until the flowers are tender, about 8 min. Uncover, season with salt, and sprinkle with cheese. Cool before using.

Recipe by Rick Bayless
April 1998
from issue #14

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posted in: squash, flowers, squash blossoms, side dish

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