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Tuesday, August 2, 2011

Guiso de Calabacitas, Verdolagas y Flor de Calabaza con Chorizo {Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo}

Come this time of year, I always find myself eating tacos stuffed with...whaddaya think...zucchini. Weird, right? I mean, such a rare item in the height of summer.  I comb the depths of the gardens and sparse farm stands in order to bring home this mysterious green vegetable...and sometimes its cousin with the yellow skin.  I'm always so pleased with myself when I'm able to hunt these shy rascals down.  And when their beautiful sister the squash blossom is hanging around?  Well, that's just a bonus.  When I saw a recipe for a dish using both, I knew I wanted to try it next time my chase proved fruitful.  I did want to include zucchini's friend, chorizo in the party...they always seem to get along so they were meant for each other.  Soul mates, if you will.  Imagine my great shock when I ran into another of those wily, hard-to-get players, purslane.  I mean, how often do you see purslane creeping around in the middle of summer!?  I coaxed them all inside the house and added a few friends to make one fantastic party.  A party in a tortilla.  You may know it by its formal name- taco.

✽Yes, I'm being facetious.✽
Guiso de Calabacitas, Verdolagas y Flor de Calabazo con Chorizo
Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo
adapted from Saveur (May '11)
serves ~4

½ lb. fresh chorizo
olive oil
¼ sm. red onion, minced
2 cloves garlic, minced
½ jalapeño, minced
handful verdolagas (purslane), picked/trimmed
1 medium zucchini, halved, seeded & cut into half moons
1 medium summer squash, halved, seeded  cut into half moons
1 large tomato, chopped
small handful cilantro
~12 flor de calabaza (squash blossoms)
sea salt
freshly ground black pepper
Cook chorizo in a small skillet over medium heat until cooked through.  Drain and set aside.

In a large skillet, heat a couple glugs of olive oil over medium heat.  Add onion, garlic, and jalapeño and cook for ~5 minutes, or until soft.  Add both types of squash, purslane, and tomato to pan and cook until squash is just tender.

Run a sharp knife through the cilantro a few times and then throw the cilantro and squash blossoms into the skillet, gently "fold" them into the mixture and turn off the heat.  Season, to taste, with salt and pepper (going light on the salt, if you use it at all...remember the chorizo is seasoned).

Scoop into individual bowls and divide reserved chorizo evenly over each serving, then crumble as much queso fresco on top as you wish.  Serve with warm tortillas and some salsa.
I am sharing this post with:

Tasty Tuesdays 33 shades of green PeppersTuesdaysTastyTidbits TastyTuesdayBB a little birdie told me rook no. 17

Would you like to comment?

  1. Jealous, I want to be at a party like that! Hey I was having dinner at an amzing Italian place at the weekend and for an app I had squash blossoms stuffed with some kind of ricotta mix and then they were tempura fried. Talk about OMG! I have to try and recreate, or maybe you can....:)

  2. Hard-to-find zucchini...ha. Oxymoron.

    Now squash BLOSSOMS on the other hand...I haven't seen those around all summer! I really want to find them so I can make these tacos!

  3. Fantastico, te ha quedado genial.


  4. I was so intriqued by your purslane posts last summer. Have a gardenful ....again and of course I have tons of zucchini. I am going out to pick some today and try this recipe.

  5. you know I have never tried squash with chorizo, hmm. your tacos look amazing, thank you or sharing!!

  6. Good use of the blossoms...gorgeous. That looks like good eating there. The photos belong in a cookbook.

  7. Tacos looks absolutely yummy with those squash blossoms.


  8. I am loving the idea of these summer tacos - as for the purslane - I havw been dumping it for years - last year I finally tasted it. A unique and tasty way to use summer's bounty.

  9. I have always wanted to try Chorizo! Cooking or, you know, trying at all, haha. These look delicious too, I love anything in taco form :)

  10. This looks just amazing! Great photos and really delicious dish

  11. Is a pleasure to eat squash blossoms, I have lucky to find and make several stews, your plate looks perfect, hugs.

  12. What a GREAT recipe! I'd like to invite you over to Lady Behind The Curtain for my link party "Cast Party Wednesday" to share this and more of your recipes.
    I hope to see you there!

  13. A party in tortillas! I love the expression and that's a great summer garden party!

  14. One of my favorite Taco recipes is a Rick Bayless Swiss Chard and potato combo. So I think this sounds really good. I'm always up for a good party in a tortilla. :)

  15. Summer at its best Heather, now if only I could find those elusive blossoms:D

  16. I just came in from checking the garden. There are so many huge squash blossoms and so many tiny zucchini! I'm sure all the zucchini will grow all on the same day and I'll have 10 tons of it in my kitchen! Love the sound of the chorizo in this - great tacos!

  17. What a great looking dish. I'm always happy to find inspired toppings for tacos. It's so nice to change it up.

  18. Though zucchini is everywhere in Texas, I never really see purslane or squash blossom. In fact, I have never cooked with them either. These tacos sound really good and healthy.

  19. OMG! Three of my favorite ingredients in one dish: Chorizo, Zucchini & Squash blossoms. YUM!!! And with all of the delicious veggies, I'd say these tacos are super healthy! :)

  20. Wow, these are some loaded tacos :) I have been looking for squash blossoms this year but have not found any. Love these and my family would love the addition of chorizo :)

  21. What a great combination of ingredients--it certainly elevates the taco! Of course I am loving the purslane. ;-)

  22. Absolutely incredible! What a beautifully choreographed combination of flavors. Gosh darn, I wish I could reach right in to the computer and grab one of those phenomenal tacos! I've never tried the combination of zucchini and chorizo, but you can bet I'll be picking up both this week!

    So, so happy to have you be a part of "A Little Birdie Told Me...". Your recipe is an absolute highlight for me.


  23. BTW, where on earth did you find the Purslane?

  24. Looks amazing, so fresh and inviting. Think that this is going on the menu for tonight.