One of my favorite summer recipes is making tortilla de flor de calabaza/ squash flower tortillas. I always make sure to grow plenty of calabazas in my garden which will allow me to enjoy this seasonal and traditional dish. Today, I plan to share how to make this traditional squash flower tortilla that my grandparents and parents have passed down to me.
Advice: If you plan to harvest squash flowers, make sure to harvest them in the morning hours before it gets hot. Clean and get rid of any insects inside of the flowers. Place the squash flowers in a cold water vase and store them in the refrigerator. This will prevent the flowers from shriveling up.
- Squash flowers
- Masa – I made masa using three ingredients – yellow corn, water and lime.
- Tortilla press
1. Harvest the squash flower in the early morning hours *I harvest this flower during the middle of the hot summer day.
2. I prefer either removing and keeping the stem. However in this tutorial I removed both the stem and tiny green leaves.
3. Grab the kitchen scissors and gently cut the flower in half. This is after making the tortilla. Then open the press and place the squash flower in the center of the tortilla and gently flatten the flower using the press. Be aware of your strength because the flower is fragile.
4. Place the tortilla with the flower on top of the hot comal using medium heat. Make sure to flip the tortillas once the edge of the tortilla is peeling up. Then flip the tortilla again with the flower facing down on the comal for a few minutes (Keep an eye on the flower and make sure it doesn’t burn). Once that side is cook flip it one more time for 20-30 seconds or until the tortilla puffs up.
5. Enjoy your flor de calabaza tortilla with other delicious toppings- beans, queso, salsas, and guacamole.
Soon, I plan to make a step-by-step process on how to make squash flower tortillas. In the meantime, please enjoy it and let me know if you have any questions! Muchas gracias! -CS
Copyright © 2021 Cecilia Saavedra