Zucchini blossom tacos
Ingredients
- 8 tortillas made with MASECA® corn masa flour
- 2 tablespoons of butter
- 2 tablespoons of onion, chopped
- ½ cup of yellow kernel corn
- 1 zucchini, chopped
- 24 zucchini blossoms
- 2 epazote springs
- 2 jalapeno peppers, deveined and cut in rounds
- ½ cup of panela cheese, crumbled
Preparation
- Heat a pan at low heat, add butter and onion, cook until soften, but not fried.
- Incorporate kernel corn, zucchini, epazote, zucchini blossoms, and jalapeño.
- Cook everything at low heat and, when ready, warm tortillas made with MASECA®, make the tacos and add cheese crumbles.
