Squash Blossom Atoladas Recipe
blue heirloom hand pressed tortillas stuffed with calabacitas, roasted poblano smothered in a masa thickened squash blossom salsa pistachio macha
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Ingredients
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Tortillas
Filling
Salsa
Method
Tortillas
- 1
Prepare Tortilla Dough
In a mixing bowl, combine the blue corn masa harina and salt. Gradually add the water, mixing until a soft dough forms.
- 2
Shape Dough Balls
Divide the dough into 8 equal portions and shape each portion into a ball.
- 3
Form Tortillas
Using a tortilla press or rolling pin, flatten each ball between two sheets of plastic wrap into a thin tortilla, about 6 inches in diameter.
- 4
Cook Tortillas
Cook each tortilla on a hot skillet over medium heat for about 1 minute on each side until cooked through and slightly charred.
Filling
- 5
Prepare Filling Ingredients
Dice the calabacitas and the roasted poblano pepper, removing seeds if necessary.
- 6
Salsa
- 7
Blend Salsa
In a blender, combine the squash blossoms, tomatoes, garlic, pistachios, lime juice, water, and salt. Blend until smooth.
- 8
Season Salsa
Taste and adjust seasoning as needed, adding more salt or lime juice to your preference.
Assembly
- 9
Fill and Fold Tortillas
Take one tortilla and place a generous spoonful of the filling in the center. Fold over to create a half-moon shape and press the edges to seal.
- 10
Complete Assembly
Repeat with remaining tortillas and filling.
- 11
Serve
Serve the stuffed tortillas topped with the squash blossom salsa.