Homemade Mexican food doesn't have to be complicated. Some of the easiest Mexican recipes I know are made a la Mexicana, with chopped onion, tomato, and green chiles. These dishes are called a la mexicana because the red, white, and green ingredients represent the colors of the Mexican flag. Earlier this month I shared my Quesadillas de Flor de Calabaza, stating that cooking with flores de calabaza (which are currently in season here in Mexico) doesn't have to be complicated either. Combining the simplicity of a la mexicana with freshly cut squash blossoms we get these flavorsome Tacos de Flor de Calabaza a la Mexicana that are super quick and easy to make. Enjoy these Squash Blossom Tacos on their own for a light lunch, or serve them with Mexican Rice and Refried Beans for a complete meal.
Tacos de Flor de Calabaza a la Mexicana
(Squash Blossom Tacos)
- 1 lb. squash blossoms, stems and stamen removed
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 1 to 2 serrano chiles, seeded and finely chopped
- 2 medium tomatoes, seeded and finely chopped
- Corn tortillas
- Queso fresco, crumbled
Rinse squash blossoms with cold water; pat dry with paper towels. Roughly chop the squash blossoms.
Heat olive oil in a medium skillet over medium-high heat. Saute onion and chiles for 2 to 3 minutes until it softens slightly. Add the chopped tomatoes and saute for an additional 2 to 3 minutes; season with salt to taste. Stir in the roughly chopped squash blossoms and saute just until they start to wilt; remove from heat.
Heat corn tortillas on a comal or skillet over medium-high heat until soft and pliable. Spoon about 3 tablespoons of the filling into the center of warm corn tortillas. Top with crumbled queso fresco. Serve with Chile de Molcajete, sour cream or guacamole. Enjoy!
Receta en español