Mexican Squash Blossom Sauté

 

Mexican Squash Blossom Sauté

Fixings

1 tbsp. canola oil

1⁄4 little yellow onion, minced

1 clove garlic, minced

1⁄2 red jalapeño, stemmed, cultivated, minced

2 calabazitas (Mexican squash), summer squash, or zucchini, divided, cultivated, daintily cut transversely

1 ready tomato, cored, minced

1 tbsp. minced new epazote

20 squash blooms, stemmed (both the epazote and blooms are accessible from Melissas.com)

Fit salt and newly ground dark pepper, to taste

Directions

Best-taco-soup-recipe.

Heat oil in a 12″ skillet over medium-high hotness. 

Add onion and cook, mixing, until delicate, around 2 minutes. 

Add garlic and jalapeño and cook, mixing, until fragrant, around 1 moment. 

Add squash and cook, covered and mixing at times, until delicate, around 3 minutes. 

Add tomato, and cook, mixing, for 5 minutes. 

Eliminate skillet from hotness, and mix in epazote, squash blooms, salt, and pepper; let cool for 5 minutes prior to serving. Appreciate it !!!Quick-and-easy-taco-soup-recipe.

Mexican Squash Blossom Sauté. VIDEO