Squash blossom Atápakua (Atápakua de flor de calabaza)

The atápakuas can be seen as authentic thick soups from the Purepecha people of Michoacán. These hearty stews are usually made around three main ingredients: chiles (in particular the guajillo), vegetables and a thickening agent (in this recipe we will simply dissolve masa into it). There are many different atápakuas with radically different flavours and colors, we could actually have a whole section only about that topic…

Recipe for the squash blossoms atápakua

* 4 red tomatoes
* 3 guajillo chiles
* 3 ancho chiles
* 1 onion, chopped
* 2 serrano chiles
* 1 cup Water
* Salt, to taste
* 1 tablespoon vegetble oil
* ½ cup chopped onion
* 2 cloves garlic, minced
* 2 cups cooked corn kernels
* 1/2 lb. mushrooms sliced in quarters
* 1/2 cup of cooked string beans
* 1 bunch of squash blossoms, cleaned
* 1/2 cup masa, or tortilla dough
* 1 cup cubed panela cheese
* 1/4 cup chopped cilantro
* 3 tablespoons chopped fresh hierbabuena or mint
* 4 tortillas, fried and sliced in strips


1) Roast the tomatoes, the peppers and onions in the oven until they change color, then liquefy them and season with a little salt and water to make a smooth paste.

2) Pour this salsa to a skillet, and make the sauce simmer for 10 minutes until it has thickened slightly. Keep warm over medium heat setting.

3) In another pan with oil, fry the 1/2 cup chopped onion, garlic, corn, mushrooms and green beans for 3 minutes.

4) In sauce pot, add the squash blossoms and vegetable mixture, then the dough previously dissolved in the half cup of water and simmer over medium heat for 20 minutes. Serve accompanied by cubed panela cheese, cilantro and fried tortilla strips.

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