Comida with Poco x Clay | Flor de Calabaza
For The Joy Of Being Together
By Clay Imports
At Clay Imports, we celebrate our connection to Mexico in almost everything we do. This includes supporting sustainable local crafts, production techniques and inviting others to marvel at the beauty of this fascinating country, both at our San Miguel de Allende Studio, the workshops in Saltillo and beyond!
Naturally, being in Mexico also means we have the chance to taste one of the best cuisines in the world! In the Comida with Poco X Clay blog series, our team will be preparing some classic Mexican dishes they love using our Poco X Clay chef series ceramics, so you can also enjoy the best cuisine in the world in your own kitchen!
Coincidentally, it's Hispanic Heritage Month right now, so the timing is perfect to try something that holds such significance for Mexico.
How to cook flor de calabaza
Flor de calabaza, known in the US as squash blossoms, are edible yellow flowers present in Mexican cuisine from pre-Columbian times. This is a very versatile plant, because the flower is edible as are its fruit (pumpkin), seeds (pipes) and tender stems (guides).
These flowers have a subtle flavor, reminiscent of young zucchini, and their use is extensive in Mexican kitchens, especially in Central Mexico, where it is used for endless possibilities: soups, creams, salads, and most popularly, as a filling for tacos and quesadillas.
They can also be stuffed, coated and fried. This last option will allow you to appreciate their beautiful yellow and orange coloration, a similar hue to marigolds, the ceremonial flower that every Día de muertos features the Mexican celebrations, making Flor de calabaza not only a culinary experience, but also an incredible, powerful piece that enhances the look of all your recipes.
Flor de Calabaza is a perfect contrast for your Poco x Clay kitchen tableware
Ingredients for fried Flor de calabaza
In order to make our fried flor de calabaza (serves 4) you will need:
- 15 Flores de calabaza, cleaned and washed
- 1/4 Panela cheese, cut in rectangles
- 1 cup of wheat flour
- 2 eggs
- Vegetable Oil for frying
Preparation
- Wash the flowers and carefully remove the stem and pistil. Let them dry on absorbent paper.
- Cut the cheese into rectangles and then fill each flower with cheese by wrapping the petals around the cheese.
- In a deep plate, put two egg whites, whisk them until egg whites are foamy, then add the two yolks back into your mix and whisk very well. You can add salt and pepper to taste.
Flor de calabaza taco ready to eat!
Now, you might be wondering “But Clay Imports, you didn’t tell me to get tortillas in the ingredients section!” And that’s true, because now we’ll teach you how to make your own tortillas!
To make your own tortillas you’ll need:
- 1 kg of prepared masa.
- 1 cup of water
- 1 tortilla press
- 1 small plastic sheet or wax paper
- Tortillero
Mix your masa with a little water and mold it until you have an even dough. The dough should have a manageable texture: it should not stick to your hands. If the dough is dry, add a little water and knead it.
Cut the plastic or paper so that it covers the base and lid of the press on the inside.
Take a piece of dough, make it into a ball and flatten it a little. Put the dough ball in the press, between the plastic, close it and flatten it well.
Open the press and carefully remove the tortilla from the plastic.
Place on a hot comal until cooked well on that side. Flip when the edges begin to rise and wait until the tortilla puffs up before removing from the comal.
The secret behind Mexican cuisine is to keep practicing! The more dishes you do, the best they’ll taste and the more confident you will be to prepare these recipes. And remember, if you want to have these meals with tableware hecho en Mexico, take a look at our Poco x Clay collection. Provecho!
