Soft Shell Squash Tacos

Inspired by Suzie’s Farm

•4-6 yellow crookneck squash
•1 cup of fresh dill, minced
•1 red onion, minced
•1 shallot, minced
•1/2 cup crumbled feta
•1 tsp olive oil
•1 tsp red wine vinegar
•1 tsp dijon mustard
•salt/pepper
•(optional chopped spinach or other green mix
•2 cups masa harina
•1 + cup hot water
•1 tsp salt
For the tortillas, dissolve salt into the measured glass of warm water. Pour over the bowl of masa harnia slowly, stirring as you go. Mix until combined; smooth but not sticky. Knead/press into a ball. Cover, and let rest for as long as you can wait 30 min-2hrs.

In the meantime, cut squash into small diced bits. Combine with minced red onion and shallot over medium heat with the olive oil and vinegar. Coat and stir until you get a bit of steam going, about 3-4 minutes, tops. Remove from heat, mix in dill, mustard, and salt and pepper. Set aside.

Back to the tortillas. Layout a few (2-3) sheets of parchment paper and fetch a flat plate or dish to help you press out the dough. Pinch off a golf-ball sized chunk of dough and roll into a smooth ball. Set between two pieces of parchment and start to flatten a bit with your hand. Continue with hands, or for even edges, grab a heavy bowl and put your weight into it over the sheets of parchment and the ball. Remove, peel back parchment, viola. Cook for two minutes on each side in an non-greased frying pan. Set aside and begin to stack ‘em up.

Before you’re ready to eat, mix feta into the squash mixture and toss with a bit more salt and pepper. I like these with 40 percent greens, 60 percent squash, but feel free to experiment.