Flores de Guachepil con Huevo

Ingredients

• 1 large handful fresh guachepil flowers (Diphysa robinioides), stems removed
• 3–4 eggs
• Salt, to taste
• 1 small fresh or dried chile (chile tusta or substitute), optional
• Lard or neutral oil for the pan
• Warm corn tortillas, to serve

Method

1. 1
   Rinse the flowers gently and pat dry. Remove any tough stems.
2. 2
   Heat a comal or heavy skillet over medium heat (approximately 160 °C / 320 °F). Add a small amount of lard or oil.
3. 3
   Add the flowers and cook briefly — about 1 minute — stirring once or twice, until they soften slightly and begin to release fragrance.
4. 4
   Beat the eggs with a pinch of salt and pour over the flowers.
5. 5
   Cook gently, folding the eggs slowly rather than scrambling aggressively, until just set but still slightly creamy. Do not overcook.
6. 6
   If using chile, crumble or slice it over the eggs in the last 30 seconds.
7. 7
   Serve immediately with warm tortillas and black beans alongside.