Recipe and photo courtesy of Velas Resorts
1 ½ T. water
2 T. blue or regular corn flour
1 ½ T. hoja santa (can substitute fresh cilantro)
1 t. salt, divided in half
1 avocado, skin removed
1 pinch pepper
1 t. lemon juice
1 T. medium red onion, thinly sliced
1 t. garlic, minced
1 T. green bell pepper, thinly sliced
1 T. spinach
1 ½. oz. squash blossoms
1 ¼ t. epazote (or Mexican oregano)
Fresh cilantro (optional)
Radish, thinly sliced (optional)
Mix water, flour, finely chopped hoja santa, and ½ teaspoon of the salt together until dough is formed. Divide dough into 2-inch balls, flatten and then pan fry for 2 to 3 minutes on each side. Cut the avocado into 6 equal parts and sear both sides on a grill. Remove from heat and season with salt, pepper, and lemon juice. Mix the remaining ingredients and place atop the grilled avocado in the tortillas.