Squash has a special place in the Oaxacan diet. From our sopa de guias made with squash vines to our rich agua de chilacayota, it is a vegetable that we return to for both sweet and savory applications. The squash blossom is yet another part of the squash that we treasure for its subtle, earthy flavor. It’s an iconic empanada filling in Oaxaca that begs to be posted on Instagram because of its vibrant bright-yellow color. It’s almost too pretty to eat. I love having flor de calabaza at the peak of their season in Oaxaca, because they can look as big as sunflowers. They cook down to a tender texture when lightly steamed in an empanada. If you’re feeling it, spread the thinnest layer of aciento between the cheese and tortilla for an instant flavor booster. With our fruity tomatillo salsa, it’s one of the easiest and most wholesome meals you can assemble at any time of the day.
Heat a comal over medium heat. Grab
After the other side of the tortilla is lightly toasted, carefully fold the tortilla in half and press down on the edges so that it is a little bit sealed. Flip the quesadilla to the other side. When both sides are toasted with some dark spots, the quesadilla is ready to serve.
© 2019 All rights reserved. Published by Abrams Books.