Cooking with Squash blossoms is more common in Central Mexico during the rainy season, although you can find them almost everywhere in the country were people like to use them for the famous squash blossoms quesadillas and other dishes. According to Pre-Hispanic codices, Squash blossoms were part of the Mexican gastronomy before the Spaniards arrived in Mexico.
Hope you like it!
How to make Stuffed Squash Blossoms
- 1 cup water, mixed with a pinch of baking soda, or use seltzer
- 1 cup rice flour
- 1 scant cup ricotta cheese, or almond ricotta for vegan
- 1 egg, beaten (or small flax egg, or omit)
- 1-2 anchovy fillets, finely chopped (or use minced mushrooms sautéed with vegan fish sauce)
- 1 pinch nutmeg
- Sea salt
In a large pan over medium heat add the olive oil and the ground lamb and cook, breaking it up and browning the meat, 2-3 minutes. Add the yellow onion and garlic and cook until the onion is soft, 5-7 minutes.
Add the rice and stir while the rice fries a little. Add the tomatoes and the chicken broth and bring to a simmer.
Add the lid to the pan and reduce the heat to low. Let the rice simmer for 15 minutes or until the rice is tender. Add the fresh parsley and mint and mix well. Season to taste with kosher salt.
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