So that you can eat well without affecting your health, today we teach you how to prepare coditos with squash blossom, a dish with very Mexican ingredients that is very tasty and nutritious. Keep reading the step by step and learn how to prepare it, you will undoubtedly love it.
Ingredients to make Coditos with pumpkin flower:
- 250 grams of elbow soup
- 2 pieces of Chile polio
- 3 bunches of Pumpkin Flower
- 50 milliliters of Cream reduced in fat
- 50 milliliters of plain yogurt
- 100 grams of Oaxaca cheese
- 1 pinch of salt
- 1 pinch of white pepper
How to make Elbows with Pumpkin Flower:
- The first step to cook the coditos with floor de calabash will be to wash the chills and roast them on a griddle or over direct heat with a medium flame, turning them constantly so that they roast evenly. Then, they are put in a plastic bag, a knot is tied to prevent the steam from escaping and they are left to sweat for 20 minutes. After that time they are removed, the skin and the trunk are removed. They are cut lengthwise to remove the seeds and veins. We booked.
- Trick: So that the chills do not bite, they must be soaked in a bowl with enough water, half a cup of vinegar and half a teaspoon of coarse salt for 30 min.
- The next step will be to cook the elbow soup in boiling salted water. The pasta cooking process should take four to seven minutes, depending on how cooked you like it. Strain and reserve.
- Separately, mix the cream and yogurt with the poblano peppers in the blender. Season with white pepper and salt. Preheat the oven to 180ºC.
- Clean and cut the squash flowers mix with the paste and the poblano pepper base.
- Place the pasta in a refractory and cover with the shredded Oaxaca cheese. You can decorate with more pumpkin flowers and poblano slices. Bake for ten minutes or until cheese is melted and browned.
- Serve hot as an appetizer or as a side to the main dish.
