Ingredients
The following ingredients have 4 Servings
- 6 corn tortillas
- 12 squash blossoms
- 1 tablespoon vegetable oil
- 1 1/2 cup Oaxaca cheese ( Muenster or any other melting cheese shredded)
- 2 tablespoons of finely chopped white onion
- 1 small garlic clove finely chopped
- 1 small serrano pepper (optional)
- Salt and pepper to taste
- 2 Epazote leaves*
- About 2 tablespoons of lard or vegetable oil to grease the griddle.
- 1 1/2 cup Masa Harina
- Approximately 3/4 cup of warm water.
Instruction
- Instructions for the Squash Blossom filling:
- Remove the pistil and discar, place blossoms in cold water, and gently rinse. Dry the blossoms by placing them over paper towels to absorbed excess water.
- Heat the oil in a skillet over medium-high heat. Add onion, garlic, and serrano pepper if using. Stir until onion looks translucent, for about 3 minutes. Add the squash blossoms, season with salt and pepper. And keep cooking until blossoms are heated through, about 2-3 minutes. Remove from heat, and stir in the Epazote. Slightly cool before using.
