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
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








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