Foraged Yucca Flower Soufflé

It worked! Cooking these flower petals with eggs made an ordinary soufflé into an artisan treat. 

I had almost gotten down to the last edible Yucca flowers in my garden, so I adapted this recipe with ingredients I had handy. This was a very small soufflé, using only one egg, but this recipe can be altered depending on how many petals of this flower you have available.

Warning, this video is in Spanish but it is only 7 minutes long, and you can see how a professional cook makes this dish. As you can see, this dish goes quickly, and you add the ingredients right after the other.

http://www.youtube.com/watch?v=nXA9nukXG5E

Ingredients: (Elisa’s adaptation using just one egg)

Yucca flower petals (about 1/2 cup petals loosely packed)

1 sprig of fresh curly parsley (replacing fresh epazote)

½ small hot banana pepper (to taste…replacing Jalapeno pepper)

3 or 4 small slices of white onion

One spoonful of thick white Salvadoran or Mexican table crème (omitted)

Queso Fresco (fresh cheese, available in major supermarkets and at the Honeybee Market and places like that in Southwest Detroit)

One egg

Salt to taste

1 slice of Muenster cheese

2 corn tortillas

1.     First, sauté the onion, hot pepper and yucca flower in a bit of olive oil

2.     Add the parsley

3.   Then, crumble a small amount of fresh cheese in the mix, and stir until mostly melted

4.  Add the pre beaten egg to the mix and when it is cooked along the bottom side, flip it

5. Cut the slice of cheese into three, and place it on top of the soufflé

6. When the sliced cheese is melting, cook your corn tortillas in the same pan so that they get some of the flavor from the oil. If there is no room, flip them over a few times on a pre-heated comal or griddle.

7.     Spoon half of the soufflé into each tortilla and enjoy!