From Oaxaca, this Zucchini flower recipe is a delicious meal that’s great to serve with Tortillas.
Ingredients
- 8 cups (1kg) tender fresh corn kernels
- 8 cups (2L) water or vegetable stock
- 2/3 cups (200g) masa harina
- 6 Oaxacan pasilla chiles, lightly dry-roasted, seeded,
- and soaked in hot water until soft
- 500g zucchini (courgette) flowers, cleaned and each cut
- into 2–3 pieces
- 30g fresh epazote leaves
- sea salt
- tortillas, to serve
Region: Oaxaca
Cooking Time: 30 minutes
Preparation Time: 20 minutes
Serves: 6
Method
In a medium pan, boil the corn kernels in the water or stock, with salt added, until tender. Add the masa harina, first dissolved in a cup of the water or stock. Pour into the pan, stirring continuously.
In a food processor or blender, blend the chiles and pass through a strainer (sieve) into the pan. Season with salt and boil for 15 minutes, stirring to prevent it from sticking, until the mixture thickens. Add the zucchini (courgette) flowers and boil for 2 minutes.
Check the seasoning, stir through the epazote leaves and serve hot, with freshly made, warm tortillas.
Chef’s tip: If you cannot get Oaxacan pasilla chiles, use 3 ancho and 1–2 morita instead.
Recipe extracted from The Mexican Cookbook
by Margarita Carrillo Arronte
RRP $90, Phaidon
