Mexican cuisine includes the use of the delicate flor de calabaza (also known as squash blossoms or pumpkin flowers). These flowers are used in a variety of ways, such as in quesadillas, empanadas, and soups.
In addition to flor de calabaza, epazote is another native plant which is an integral part of Mexican cuisine. You’ll find its use in many, the most common being black and soups. You’ll need a sprig of epazote for this .
- 1 Poblano Chile Pepper
- 2 Bunches Flor de Calabaza (squash blossoms/pumpkin flowers), rinsed
- 1 Stick Unsalted Butter
- 1 White Onion, chopped
- 3 Garlic Cloves, diced
- 2 Zucchinis, peeled and cubed (about 4 cups)
- 1 Yellow Bell Pepper, chopped
- 1 Carrot, peeled and diced
- 2 Cups Fresh or Canned Corn Kernels
- 3 Cups Chicken Broth (or substitute 1 & 1/2 Tablespoons Chicken Bouillon Powder dissolved in 3 Cups Hot Water)
- 1 Sprig Fresh Epazote
- 1/2 Cup Heavy Cream
- Salt, if needed, to taste
- Freshly Ground Black Pepper, if desired, to taste
Place the poblanoover the flame on the stovetop.
When the skin is completely black on one side of the chile, flip and continue roasting until the whole chile is blackened. (Alternatively, you can roast the poblano under the oven broiler.)
Place the roasted poblano in a Ziploc (plastic) bag, seal it, and allow the chile to cool.
Chop the squash flower blossoms. You should end up with about 2 cups.
Melt the butter in a heavy-bottomed pot set over medium-low heat. Add the chopped flowers.
Sauté until softened, about 2 to 3 minutes. Season with a little salt if desired.
Transfer half of the sautéed flowers to a small bowl and set aside to garnish theat the end. Add the chopped onion and cook until tender and translucent, about 5 minutes.
Add the garlic, yellow bell pepper, carrot, and zucchini. If using freshkernels, add it at this point, but if you’re using canned , don’t add it yet.
Cover and cook until tender, 10 to 15 minutes. While this is cooking, remove the poblano chile from the plastic bag. Peeling off the blackened skin should be easy now.
Remove the stem and seeds, then chop the poblano.
Check the sautéed. They should be tender and simmering in their juices.
Add thebroth and poblano. If using canned kernels, add them now also. Bring to a boil.
Add the epazote, reduce heat to low, cover, and simmer 10 to 15 minutes.
Turn off the stove and allow theto cool before blending.
Remove the epazote sprig. Pour half of theinto a blender.
Blend until theis completely smooth.
Pour into a medium bowl and repeat the blending steps with the remaining half of the. Pour the puréed back into the pot and set over medium-low heat. Add the heavy cream and simmer a few minutes.
Taste theand season with salt and pepper if desired. (I don’t find that I need to season the , but tastes vary.)
You may add the sautéed flower blossoms to theat this point, or garnish the individually when serving.
Posted by Lindsay