We recently had our first homegrown crop of mushrooms from our awesome Back To The Roots Mushroom Kit
A few days later as I got all the ingredients out for the quesadillas I realized my husband had eaten all of the Oaxaca cheese so I had to improvise and ended up making tacos instead. Although I am eager to try out the quesadillas in the future I have to say that the tacos where really amazing, the Back To The Roots fresh homegrown mushrooms
Mushroom and Flor de Calabaza Tacos with Chipotle Crema
Ingredients
- 1 1/2 tablespoons olive oil
- Kosher salt
- 1/2 white onion peeled and finely diced
- 1 tablespoon of diced garlic
- 2 cups fresh mushrooms thinly sliced
- 1 can of flor de calabaza zucchini blossoms, it would be better if you can find it fresh!)
- 1 tablespoon of fresh epazote optional)
- Fresh-ground black pepper
- 6 warm corn tortillas
- 2 tablespoons of chipotle chilies in adobo sauce
- ½ cup of plain Greek yogurt
- Cilantro sprigs
Instructions
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Heat a heavy pan (preferably cast iron) over medium-high heat until very hot.
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Heat 1 tablespoon of the olive oil. Add the onion and stirring often, until the onion is soft and beginning to brown. Season lightly with salt and remove from the pan.
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Reduce the heat and add the remaining olive oil. Add the garlic, flor de calabaza and mushrooms. Cook, stirring often, until the mushrooms are cooked through, 2 to 3 minutes.
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Turn off the heat and add epazonte and pepper.
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In a small bowl mix the yogurt and chipotle until well combined.
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To assemble the tacos, spoon some vegetables onto a tortilla. Top with a generous tablespoon of chipotle crema and top with cilantro.
I can’t wait to try some other recipes with flor de calabaza, I’m thinking soup maybe? And I would love to find some fresh zuchinni blossoms too as I am just in love with their sweet and delicious taste. In Guatemala we don’t really eat flor de calabaza or at least I’ve never tried it. In Mexico it’s common to have vendors in the mercado offering the flor de calabaza quesadillas and I am really thankful to my friend who suggested I try them as they are really special.
Have you ever tried flor de calabaza?
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
Si, la he probado y me encanta. Cuando voy a México casi todos los días desayuno quesadillas de huitlacoche y de flor de calabaza, una de cada 😉
Estos tacos te quedaron espectaculares.
Que receta más original. Me encanta!
que rico se e, este es un platillo que nunca he probado..
Que delicia Paula, se me hace agua la boca! Yummy!
¡FELIZ DÍA!ॐ
http://mamaholistica.com
Te quedaron divinos! Y me imagino lo rico que saben
Tampoco he probado flor de calabaza, ni epazote ni chipotle chilis, pero me encantaria, se ven muy ricos estos tacos!
Nuna la he probado pero ya me animaste a preparar esta receta. Se ve tan rica!!
Que delicia, me encantan las fotos!
Nunca he probado la flor de calabaza! Pero ya me dieron ganas. Se ven muy ricos tu tacos. Gracias por compartir!