Cocina mexicana
Mushroom and Squash Blossom Tlacoyos
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings (8 tlacoyos) · Time: 45 min · Difficulty: Medium
Ingredients
- 500 g blue nixtamalized corn dough
- 200 g cultivated oyster mushrooms (Pleurotus ostreatus), finely chopped
- 1 bunch of clean squash blossoms
- 1/4 chopped onion
- 1 minced garlic clove
- Crumbled fresh cheese
- Green salsa, cream, and chopped onion for serving
Simbiosis Products Used
- Enhance the filling with mushrooms from the gourmet dehydrated collection (optional)
Preparation
- Sauté the onion and garlic, add the chopped mushrooms, and cook until reduced.
- Stir in the squash blossoms and cook for 2 to 3 more minutes, until wilted.
- Form balls of dough, fill them with the stew, and shape them into flattened oval tlacoyos.
- Cook them on a hot griddle on both sides until the dough is cooked and slightly golden.
- Serve with crumbled fresh cheese, green salsa, cream, and chopped onion.
Functional Note
Tlacoyos are a pre-Hispanic preparation of nixtamalized corn. Filled with oyster mushrooms (Pleurotus ostreatus), which provide plant protein, fiber, and β-glucans, they keep a traditional milpa tradition alive in a vegetarian version.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.