Tortitas De Calabaza

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During the lenten season Mexican restaurants and home kitchens prepare a variety of non-meat tortitas. In a previous recipe, I prepared ‘Tortitas de Camarón Seco con Papa’, but they are also made of cauliflower, potato, lentils, nopal, spinach and beans.

In this recipe we make them with summer squash and serve them in a tomato lime sauce.

Let’s get started.

Ingredients

Serves 4

Tortitas

1 lb Mexican squash or zucchini grated

⅓ cup grated onion

5 tablespoons flour

½ teaspoon baking powder ¼ teaspoon salt

⅓ cup grated cotija cheese

Pepper

2 eggs

1 tablespoon vegetable oil.

Tomato Sauce

4 medium size tomatoes

2 limes for juice

1 small clove garlic chopped

1/8 teaspoon cumin powder

1/8 teaspoon oregano powder

Preparation

Tomato Lime Sauce – Add fresh tomatoes into 6 cups of boiling water and boil them for 2 to 5 minutes until the skins have parted or come loose. Remove the tomatoes ;when cool, remove the skins. In a blender, liquify the tomatoes and garlic, then pour out into a bowl. Add the lime juice, cumin and oregano. Salt to taste.

Mix the flour and baking powder

Mix the grated squash, onion and salt. Place the mixture in a colander and press to drain out moisture. Allow to rest 15 minutes and press again. Place the contents in a bowl and mix in the flour mix and cotija cheese. Cotija is a salty cheese, but taste for salt. Salt and pepper to taste. Beat the eggs and mix into the squash mixture. Form into patties and fry to a golden color. Makes 4-6 tortillas. Drain on paper towels, warm and serve on tomato sauce.