Yucca Flower Tacos

Tender yucca blossoms (also called izote) sautéed with onion, tomato, and jalapeño, then tucked into warm corn tortillas. This Central American delicacy has a mild, slightly vegetal flavor with a tender texture similar to cooked squash blossoms. The flowers are often found at Latin American markets in spring and early summer. If you can't find them, you can swap in squash blossoms or a mix of sautéed zucchini and corn for a similar spirit.

Ingredients

  • 1 lb yucca flowers (izote), tough stems and stamens removed, petals rinsed and drained
  • 2 tbsp vegetable oil
  • 1 medium white onion, diced
  • 2 medium Roma tomatoes, diced
  • 1 medium jalapeño, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • ¼ tsp black pepper, freshly ground
  • 12 small corn tortillas
  • ¼ cup fresh cilantro, roughly chopped
  • 1 large lime, cut into wedges
  • ½ cup crumbled queso fresco or cotija

Instructions

  1. Rinse 1 lb yucca flowers under cold water. Pull off and discard the tough green stems at the base of each blossom, then gently open the petals and remove the stamens (the little threadlike bits inside). The petals should be soft and pale. Pat them dry with a clean towel and set aside.
  2. Dice 1 medium white onion.
  3. Dice 2 medium Roma tomatoes.
  4. Seed and finely chop 1 medium jalapeño.
  5. Mince 2 cloves garlic.
  6. Heat 2 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
  7. Add 1 medium white onion, diced to the skillet. Cook, stirring occasionally, until it softens and turns translucent, about 5 minutes.
  8. Stir in 2 cloves garlic, minced and 1 medium jalapeño, seeded and finely chopped. Cook until fragrant, about 30 seconds.
  9. Add 2 medium Roma tomatoes, diced to the skillet. Cook, stirring, until the tomatoes start to break down and release their juices, about 3 minutes.
  10. Add the prepared 1 lb yucca flowers to the skillet along with 1 tsp kosher salt and ¼ tsp black pepper, freshly ground. Stir gently to coat the flowers in the tomato mixture. Cook, stirring occasionally, until the petals are tender and silky, about 5 minutes. Taste and adjust salt if needed.
  11. While the flowers are cooking, warm 12 small corn tortillas directly over a gas flame or in a dry skillet, turning once, until soft and pliable with a few charred spots, about 30 seconds per side. Wrap them in a clean kitchen towel to keep warm.
  12. Spoon the yucca flower mixture into the warm tortillas. Top with ¼ cup fresh cilantro, roughly chopped, a squeeze of lime wedges, and ½ cup crumbled queso fresco or cotija if using. Serve right away.