Have you ever eaten yucca flowers? They’re a versatile ingredient that can be cooked many ways, and this is a quick, easy, and delicious option!
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I previously wrote a post about how to cook and eat yucca flowers, and I mentioned a few yummy recipes that can be made with them.
However, I think yucca flowers deserve a second post because they’re such a unique ingredient. And because I love them, of course.
A few days ago, I received a bunch of yucca flower petals courtesy of my cousins in Xalapa, in the Mexican province of Veracruz.
My uncle, aunt and cousins have a farm where they grow world-class organic gourmet coffee. And there are yucca plants there, too.
This season, there was a big harvest of yucca flowers at the coffee farm, so I was fortunate enough to receive a small part of it.
And this is what I did with them- Yucca flower dobladas!
A Quick and Easy Way to Cook Yucca Flowers
- Yucca flower petals
- An onion
- Corn tortillas
- Salt and pepper
- A small can of chipotle (optional)
- Vegetable oil
- Queso fresco
Yucca Flower Dobladas
The first thing you have to do is clean the yucca flowers. You have to carefully remove the pistils from each one of them. This might take a while!
When you’ve removed all of them, cook the flower petals over medium heat with a little salt. Let boil for about 10 minutes. The petals should be soft but be careful not to overcook them.
Once they’re cooked, rinse them and they’ll be ready to use. I don’t recommend you eat the petals raw because they can be quite bitter.
Next, dice some onion and tomato and cook over medium heat in a saucepan. Season with salt and pepper. Add a small can of chipotle if you want it to be spicy.
You can also do this in a pan, but I used a saucepan because I want the mix to be watery.
I diced half an onion and a lot of tomatoes!
When the mixture has thickened, add the yucca flower petals and let cook for about 5 more minutes.
Then, heat about 2 tablespoons of oil in a pan. When the oil is hot, grab a corn tortilla and set it down on the oil. Let it fry for a few seconds and then turn it over.
Don’t let the tortilla get crispy, it should only get soft.
Place the softened tortilla on a plate and fold it half. Keep doing this with as many tortillas as you would like to have, about two to four.
Next, bathe the tortillas with the flower petal and tomato mixture. Be sure to cover them well!
Finally, garnish with cream and crumbled queso fresco. Maybe top with some red salsa. Enjoy!
Yucca flowers are a good source of vitamin C and iron, and they’re low in calories. They’re a nutritious and healthy veggie!
If you want a healthier option, you can sprinkle cooked yucca flower petals over a green salad and top them with a vinagrette. How does that sound?
And if you find another delicious recipe with yucca flowers in it, don’t forget to share. I’m always looking for new ways to enjoy this beautiful and delicious ingredient!