Squash Blossom Pancakes Stuffed with Cheese in Green Sauce

A culinary gem hidden within the vast world of Mexican cuisine, squash blossom pancakes stuffed with cheese in green sauce marry the delicate, floral notes of squash blossoms with the savory, robust flavors of cotija cheese and tangy green sauce. This elegant yet straightforward dish, known for its vibrant colors and enticing aroma, has been cherished in Mexico for generations.

The Story of Squash Blossoms

Squash blossoms, or "flor de calabaza", have been a staple ingredient in Mexican cuisine for thousands of years. The blossoms, which come from various squash plants, including zucchini, are edible flowers with a subtle, sweet flavor and a delicate texture. They are an excellent source of vitamins A and C and also contain essential minerals like iron and calcium. In Mexican cuisine, squash blossoms are often used in soups, quesadillas, and stews. However, one of their most creative and memorable uses is in these delightful squash blossom pancakes.

Creating the Perfect Pancake

Preparing the Blossoms

Before diving into the art of making squash blossom pancakes, it's essential to ensure the blossoms are correctly prepared. Begin by carefully cleaning the blossoms and removing their stems. This process ensures that the flowers are free from dirt and ready to be filled with scrumptious cotija cheese.

Stuffing the Blossoms

Cotija cheese, known as the "Parmesan of Mexico," is a firm, crumbly cheese with a strong, salty flavor. To stuff, the blossoms, take pieces of cotija cheese about 6 cm long and 1 cm wide and gently place them inside the flowers. Then, use another blossom to wrap around the cheese-filled blossom, creating a small tamale-like package. Roll the stuffed blossoms in flour and set them aside.

Batter and Frying

For a light, airy batter, whisk the egg whites until stiff and then gently fold in the egg yolks. Heat the oil in a frying pan, and when it's ready, dip the flour-coated blossoms into the egg batter and fry them until golden brown. Place the cooked pancakes on absorbent paper to remove any excess oil.

Crafting the Green Sauce

Cooking the Tomatoes

Tomatoes, or "tomatillos," are a vital ingredient in many Mexican dishes, and this green sauce is no exception. Begin by cleaning the tomatoes thoroughly and cooking them just until they begin to soften. At the first sign of boiling, add green chiles to the pot.

Blending and Frying

Once the tomatoes and chiles have cooked, drain them, run them under cold water, and blend them with garlic and onion. Fry this mixture in a small amount of oil, adjusting the thickness of the sauce with water or chicken broth as needed.

Finishing Touches

As the sauce begins to boil, add sprigs of epazote, a Mexican herb known for its earthy, slightly bitter flavor. Incorporate the squash blossom pancakes into the sauce, season with salt, and allow them to simmer for a few moments before serving.

Serving Suggestions

To make the most of this exquisite dish, consider serving it alongside a simple green salad, warm corn tortillas, or rice to complement the rich flavors. For a beverage pairing, a light, crisp white wine, such as a Sauvignon Blanc or a Verdejo, will accentuate the delicate flavors of the squash blossoms and the tanginess of the green sauce.

Embracing Seasonality

One of the joys of cooking with squash blossoms is their seasonality. These delicate flowers are typically available in late spring and summer, making them a perfect ingredient for warm-weather meals. By incorporating seasonal produce into your culinary repertoire, you can enjoy a more profound connection to the rhythms of nature and the changing seasons, while also supporting local farmers and enjoying the freshest, most flavorful ingredients.

An Invitation to Explore

Squash blossom pancakes stuffed with cheese in the green sauce are just one example of the incredible depth and variety of Mexican cuisine. This dish invites you to explore further, discovering new flavors, techniques, and ingredients that reflect the rich tapestry of Mexico's culinary landscape. From the street food of bustling cities to the traditional recipes of rural villages, there is a world of flavor and history waiting to be discovered.

Squash Blossom Pancakes Stuffed with Cheese in Green Sauce Recipe

(10 servings)

Ingredients:

• 20 whole squash blossoms, cleaned and without stems
• 500 grams of cotija cheese, in pieces about 6 cm long and 1 cm wide
• 1 cup flour
• 1/2 liter of oil
• 4 eggs

Instructions:

Once the flowers are clean, take them, one by one, and fill them with cheese; then, with another flower wrap them as if forming a small tamale; roll them in flour and set them aside. Beat the four egg whites until stiff and add the egg yolks. The oil is heated in a frying pan, and when it is ready (the way to check that the oil is ready to fry is to put a ball of crumbs; if it floats and begins to crackle, it is ready; if it sinks, it is still cold), the pancakes are passed through the egg and fried. When removing them from the oil they are placed on an absorbent paper, to remove the excess grease.

Preparation of the green sauce

The tomatoes (not the tomatoes) are cleaned very well and cooked a little. At the first boiling, add the green chiles; then drain them, pass them through cold water, and grind them in the blender together with the garlic and the onion; fry them in a little oil, and give them the desired thickness by adding water or chicken broth. When the sauce begins to boil, the epazote sprigs are added, the flower pancakes are incorporated, salt is added, and they are ready to be served.

Conclusion

Squash blossom pancakes stuffed with cheese in the green sauce are a beautiful, delectable dish that showcases the best of Mexican flavors and culinary traditions. By following these steps, you can create a vibrant, mouthwatering meal that is sure to impress your family and friends. This dish is not only a visual feast, but it also offers a unique and satisfying taste experience that highlights the subtlety of squash blossoms, the robustness of cotija cheese, and the tangy freshness of green sauce.