Recipe: Baby Squash Tacos with Cheese

Strolling through the Wednesday farmers market in downtown Los Angeles, I spotted zucchini smaller than my slimmest finger with tiny flowers attached. "What do you do with these?" I asked the farmer. "Cook them with tomatoes and cheese, anything you like," he said,  "and wrap them in a tortilla."

That's what inspired these delicious tacos. If you can't find baby squash with flowers, substitute ½ pound of tender young zucchini cut into sticks about ¼ inch thick and 1 ½ to 2 inches long. Tuck in avocado slices, chopped tomatoes and perhaps a spoonful of Mexican crema or sour cream and you'll have enough filling for a dozen tortillas.

TACOS DE CALABACITAS CON QUESO
Baby Squash Tacos with Cheese

16 baby zucchini with flowers attached, about ½ pound
2 Anaheim chiles, roasted and peeled
2 tablespoons olive oil
1 medium onion, finely chopped
2 large cloves garlic, minced
Freshly ground black pepper
1 ½ pounds tomatoes, chopped
1 teaspoon salt
6 ounces Jack cheese, shredded
8 to 10 corn tortillas, heated

Wash the zucchini and remove the flowers. Open the flowers carefully and remove the pistils. Cut off any stems remaining on the zucchini, then cut each in half lengthwise. Cut the chiles into thin strips about 1 inch long.

Heat the olive oil in a large non-stick skillet. Add the onion and garlic, sprinkle with a few grinds of black pepper and cook until the onion is tender, about 5 minutes. Add the tomatoes, chile strips, the zucchini and squash flowers.  Sprinkle with the salt. Cook until the zucchini can be pierced by a knife and no excess liquid remains in the pan, about 15 minutes. Sprinkle the cheese evenly over the top and heat until melted.

Spoon into soft hot tortillas, fold and eat.  Makes 8 to 10 tacos, depending upon how much filling you stuff into the tortillas.

Note: To heat the tortillas, wrap them in foil and place in a 300-degree oven for 30 minutes.