Guiso de Flor de Calabaza (Zucchini Blossom Stew)

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder (optional, for heat) 1/4 teaspoon chili powder (optional, for heat)
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 cups (300g) zucchini blossoms, cleaned and chopped 2 cups (300g) zucchini blossoms, cleaned and chopped
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the diced tomatoes, ground cumin, dried oregano, paprika, salt, black pepper, and chili powder (if using). Cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the vegetable broth and bring the mixture to a simmer.
5. 5.
   Add the chopped zucchini blossoms and corn kernels to the pot. Stir well to combine.
6. 6.
   Cover the pot and let the stew simmer for 15-20 minutes, or until the zucchini blossoms are tender.
7. 7.
   Stir in the lime juice and adjust the seasoning if needed.
8. 8.
   Serve the Guiso de Flor de Calabaza hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Zucchini blossoms — Make sure to remove the pistils from the blossoms before chopping them. The pistils can have a bitter taste and are usually discarded.

Tips & Tricks

• If zucchini blossoms are not available, you can substitute them with other edible flowers like squash blossoms or even spinach leaves for a similar texture.
• For a heartier stew, you can add diced potatoes or carrots along with the zucchini blossoms.
• Adjust the spiciness of the stew by adding more or less chili powder according to your preference.
• Serve the Guiso de Flor de Calabaza with warm tortillas or steamed rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Guiso de Flor de Calabaza in bowls, accompanied by warm tortillas or a side of steamed rice. Garnish each serving with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some extra chopped zucchini blossoms on top of the stew before serving. The vibrant yellow color of the blossoms will add visual appeal to the dish.