Squash Blossoms with Green Chiles and Cheese
These tacos are a great way to enjoy the harvest from your late summer garden. The delicate orange-and-yellow flowers of squash plants are a prized treat through out Mexico and the southwestern United States. Squash blossoms are an ideal partner to the green chiles grown in Hatch, New Mexico, widely available in the Southwest during late summer and early fall (see Sources, page 167). If you can’t find New Mexico green chiles, you can use Anaheims, their slightly less robust California counterpart, found in produce markets throughout the country. I like to serve these tacos with a cold, citrusy beverage—margaritas for the adults and limeade for the kids. The tartness of the limes beautifully complements the warm, buttery cheese that oozes out of the taco with each bite.
Recipe information
Yield
makes 12 tacos
Ingredients
Preparation
Step 1
Cut the prepared green and poblano chiles into 1/4-inch-thick strips (rajas); set aside. Remove the stamens and pistils from the squash blossoms. Trim off any stems and cut into 1/2-inch julienne (matchsticks); reserve. Cut the blossoms in 1/2-inch julienne (matchsticks) and reserve.
Step 2
In a large, heavy skillet, heat the oil over medium-high heat; add the onion and sauté until translucent, about 3 minutes. Add the garlic and salt and sauté for 30 seconds (don’t let the garlic color or burn). Add the squash and julienned squash-blossom stems (if any), decrease the heat to medium, and cook, stirring occasionally, until the squash begins to soften, about 4 minutes. Add the tomato, epazote, marjoram, basil, and the prepared green, poblano, jalapeño, and serrano chiles, stirring to mix all the ingredients well. Cook on medium heat for 2 minutes, stirring in the julienned squash blossoms during the last 30 seconds of cooking.
Step 3
Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
Step 4
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas, top with salsa, and sprinkle with basil. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and basil, fold, and eat right away.
