Squash blossoms, known as Flores de Calabaza, are widely used in Mexican cooking. They can be a bit wilted and still be suitable for this dish. Additionally, consider mixing in huitlacoche or shrimp with the blossoms.
After gaining experience in top restaurants globally, a renowned chef returned to Peru in 2009 to establish a celebrated dining venue. This establishment has been featured on the World's 50 Best list multiple times and was recognized as Latin America's top restaurant. Recently, the chef published a cookbook focusing on Latin American cuisine.
Discover the recipe for these delightful Squash Blossom Tamales below!
The Latin American Cookbook, $49.45
Shop NowPreparation Time
20 minutes
Cooking Time
1 hour
Categories
Ingredients
- 1 cup/8 oz (225 g) lard
- 2 lb (900 g) fresh Corn Masa
- 1/2 teaspoon salt
- 1 cup/4 oz (120 g) diced squash (1/2-inch/2.5-cm pieces)
- 1/2 cup/2 oz (60 g) chopped pepitas (hulled pumpkin seeds)
- 20 corn husks, soaked for 30 minutes in warm water
- 15 squash blossoms
Instructions
- In a bowl, whisk the lard for 3–5 minutes.
- Incorporate half of the masa, then mix in the remaining masa and salt until achieving a soft texture, similar to frosting (a tablespoon should float in water). Ensure it's slightly salty, as it will leach while cooking. Gently fold in the diced squash and chopped pepitas.
- Drain the corn husks. Center a squash blossom on each husk and add 2 tablespoons of dough on top. Fold the husk, tucking the pointed end over the bottom.
- Fill a steamer with about 2 inches (5 cm) of water and bring it to a boil. Add the steamer basket, ensuring the boiling water doesn't touch the basket, and arrange the tamales upright inside.
- Steam for 45 minutes to 1 hour, replenishing with boiling water as needed, until the tamales detach easily from the husks when opened.
