Last summer, I got to go to Cancún for a few days and it turned out to be quite the turbulent trip. Pro tip: Only drink bottled water there, your body will thank me later.
We decided to stay closer to El Centro to have a more “authentic experience” and near our hotel was this cute little quesadilla stand that we frequented during our stay. They had a variety of fillings to choose from like; Chorizo, Chicharrón, and Chicken, but my favorite was the Squash Blossom!
I had been craving these for a while now, so when I stumbled upon these florecitas at the grocery store, I decided to make tacos out of them. They are really easy to make and don’t take much time to cook.
I’m #blessed to have a Mexican Supermarket within 2 miles of my apartment so the butcher and cheese counter is easily accessible to me. If you don’t have a Mexican Supermarket nearby, you can find prepackaged Mexican cheeses at most stores now. Be on the lookout for the Cacique brand.
Tacos de Flor de Calabaza
12 Squash Blossoms
1/2 lb (or 6 oz) Panela
1/2 lb (or 6 oz) Oaxacan Cheese
1 1/4 Cup of Flour
1 tsp Salt
1 Beer (Any Light Pilsner beer)
Red or Green Salsa
Warm Corn Tortilla
Diced White Onion (Optional)
Thoroughly rinse your blossoms carefully. Once they’ve been rinsed, pat them dry with a paper towel and cut off the stems. You’ll want to slice both cheeses into pieces small enough to fit inside the blossom.
Whisk together 1 1/4 cups of flour, 1 tsp salt and beer in a bowl. The batter calls for a light pilsner type beer (like a Corona), but I ended up using a darker beer (Negra Modelo), and it added more depth in flavor which I enjoyed.
Heat 1/2 inch oil to 350°F in a heavy skillet. Carefully dip 4 blossoms into the batter at a time and place them in the skillet and fry them for about 2 minutes (or until golden brown) on each side. Place on paper towels to drain excess oil.