Every now and then, if lucky, a trip to a farmer’s market can introduce you (or reintroduce you) to fresh produce you will likely not find at a grocery store. In my recent visit to a somewhat local farmer’s market, I was pleasantly surprised to find a vendor selling flor de calabaza (summer squash blossom flowers).
Fresh squash blossom flowers are a typical ingredient used when making authentic quesadillas. The flowers used for cooking are the female flowers, and are picked right before their fruit develops. Today, squash blossoms are used in a variety of different recipes– everything from soups to stuffed appetizers, and even crepes. The taste essentially resembles a milder side of squash with a hint of sweetness therefore making them very versatile for recipes.
The process of making authentic quesadillas requires you to devote a little over an hour, but the opportunity to taste a fresh off the stove quesadilla is absolutely worth it.
Before forming and cooking flor de calabaza quesadillas you will need to prepare masa (dough used to make homemade tortillas) and the squash blossom filling.
- For the masa, you will need to mix 3 cups of corn flour with 3 cups of room temperature water until you have a uniformed consistency.
- For the squash blossom, you will need to first remove the sepal and trim the stem and rinse with care. Next, you will need to cook and season the blossoms with a dab of olive oil, a pinch of sea salt and pepper, one minced garlic clove, and about 1/4 cup finely chopped onion. (30 blossoms are recommended for this recipe.)
Once you have prepared the masa and blossom filling you can prepare and cook your quesadillas by doing the following:
Should you ever come across these, or any other rare finds, hopefully you might venture into trying something new. In the mean time, here is a link to my favorite radio station which not only gives further insight into blossoms, but also alternative recipes for them. Enjoy!
P.S. Thanks mom for showing me how to make these, and cooking with me. =)