MILPA TLATONILE 6 servings

INGREDIENTS

water as needed
salt to taste
1

tender ear of corn, husked and cut into thick rounds
¾ kg (1 2/3 lb) shallots, peeled and diced large
350 g (3/4 lb)

tender green beans, tips removed and cut into thick slices
2

courgette zucchini, tips removed and diced large
75 g (2 2/3 oz) shelled, unsalted pumpkin seeds, roasted
½ kg (1 1/8 lb) miltomates or tomatillos, husked
2 chilaca peppers, opened, seeded
1 sprig epazote
2 sprigs cilantro
400 g (1 lb) squash blossoms

TO SERVE

corn tortillas

PROCEDURE

Warm sufficient salted water in a pot over high heat; bring to a boil. Add the corn and reduce heat; let cook. Remove cooked corn; add green beans along with shallots; halfway through cooking the beans and shallots, add the zucchini, taking care not to overcook any ingredient. Remove vegetables from the cooking liquid, strain and set aside.
Separately grind pumpkin seeds with tomatillos and peppers.
Cook this sauce, with herbs, in a saucepan over low heat, constantly stirring. If necessary, add some of the vegetable cooking liquid to achieve a lighter sauce. Once cooked, discard herbs and add vegetables as well as squash blossoms, and continue cooking for 3 minutes. Adjust seasonings.
Serve immediately with warm corn tortillas.

GLOSS

This traditional dish is of indigenous origin is still prepared by the Aztecs’ modern descendants, the Nahua, who later settled in different states throughout Mexico. They prepare this tlatonile with seasonal products that milpa cultivations produce, sometimes adding chicken or pork. In pre-Hispanic times, bridegrooms’ mothers served tlatonile on their sons’ wedding days.

Products

Round squash, long squash or zucchini
Squash blossoms
Pumpkin seeds
Chayote
Chilaca chile
Miltomate