Every time I eat a flower, I feel like a princess.
Jasmine tea, nasturtium blossoms, borage or jasmine flowers...a PRINCESS, I tell you.
Flor de Calabaza (Squash Blossoms) are no exception. They are paper thin, graceful and absolutely delicious.
They are delicate in flavor & texture so they should be handled with gentle hands *and* ingredients. Soft cheeses are a perfect companion for squash blossoms, especially when carefully stuffed and fried. The flower crisps up gloriously, making it a wonderful texture experience as well.
The other night I decided to put a fun spin on the classic cheese stuffed squash flower. I had requesón cheese in the fridge, perfect for delicate tacos. I had also picked up some blue corn masa flour, which brought my idea into focus. Sidenote: For the record, this is the best masa para tortillas I've EVER used. Like, EVER.
Tacos de requesón started to sound really good, and I had just the plan and purpose for those gorgeous flowers! Behold, I give you...
Pressed flowers, tortilla edition.
They were easier than you think, too. I'll prove it.
Tortillas con Flor de Calabaza:
2.5 cups blue corn masa flour (I used Minsa brand)
2 cups warm water
Liberal pinch of salt (I stick with pink Himalayan.)
12-15 squash blossoms, center removed and side opened to make the flower lay flat
Mix well for several minutes. If you have a stand mixer, now's the time to use it. I set mine to medium and let it run for a solid 4 or 5 minutes. If the masa is too sticky (as in, it's sticking terribly to your hands), add more masa, and mix a few more minutes.
Form into balls, about the size of golf balls.
Begin to preheat your comal (or skillet) over medium high heat. It should heat for at least five minutes before you add your first tortilla.
Line your tortilla press with plastic (a ziplock with the sides cut open, a plastic produce bag, etc) and press the masa ball flat. Peel back the plastic, add your flower to the center and press again.
Remove tortilla and immediately transfer to dry, hot comal or flat skillet, flower side up. Cook until edges begin to lift checking for burning. Flip, cooking about 30 seconds on the second side. Flip once more to complete the cooking process. It's done with there are little crispy brown spots forming and it appears dry.
Move to a basket or container lined with a cloth napkin or clean kitchen towel. Cover to keep warm.
I lightly fried these beauties and made tacos de requesón, inspired by Pati Jinich's recipe. Instead of tomatoes, chilies and onions, I simply used my salsa (about 2 cups) and reduced it until it was a paste. I folded it into the cheese, finishing it with a squeeze of lime, a pinch of salt and handful of fresh cilantro.
Divine, seriously divine.
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