Known as Flores de Calabaza, squash blossoms are found throughout Mexico and are used in dozens of preparations. Even if they are a little bit withered, they will work for this recipe. Huitlacoche or shrimp can also be mixed in alongside the flowers.
Shop The Latin American Cookbook below and discover the recipe for how to make these delicious Squash Blossom Tamales below!
Adapted/Reprinted from The Latin American Cookbook by Virgilio Martínez. © 2021 Phaidon Press
1 hour minutes
- 1 cup/8 oz (225 g) lard
- 2 lb (900 g) fresh Corn Masa
- 1/2 teaspoon salt
- 1 cup/4 oz (120 g) cubed squash (1/2-inch/2.5-cm cubes)
- 1/2 cup/2 oz (60 g) pepitas (hulled squash or
pumpkin seeds), chopped
- 20 corn husks, soaked for 30 minutes in warm water
- 15 squash blossoms
- Using a whisk, beat the lard in a bowl for 3–5 minutes.
- Add half the masa and beat until incorporated. Add the
remaining masa and the salt, and beat until it has a soft
texture, like a frosting or fudge (a tablespoonful should
float in a glass of water). Check the seasoning; it should
be slightly salty as it will leach during cooking. Using your
hands or a spatula, fold the cubed squash and chopped
pepitas into the dough.
- Drain the corn husks. Place a squash blossom in
the middle of each husk and add 2 tablespoons of the
dough on top of the flower. Close the husk, doubling the
pointed end over the bottom half.
- Pour about 2 inches (5 cm) of water into a steamer,
and bring to a boil. Add the steamer basket (make sure
the boiling water doesn’t touch the basket) and place the
tamales in the basket, standing with the rounded ends
- Cook for 45 minutes to 1 hour, topping up with boiling
water if necessary, until the tamales easily come off the
husks when opened.
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