Calabacitas
Ingredients
3 medium zucchini or squash
1 small onion
3 garlic cloves
1 jalapeno
3 tomatoes
2 cups corn
1 teaspoon Mexican oregano
3/4 teaspoon salt (plus more to taste)
black pepper
Cotija cheese (optional)
cilantro (optional)
olive oil
Instructions
1. Roast your tomatoes in the oven at 400 ยฐF for about 20-30 minutes.
2. Finely chop the onions and sautรฉ them in oil over medium heat until they start to brown. Add the minced garlic and let it cook for 30 seconds.
3. Add a few spoonfuls of the onions and garlic mixture to a blender.
4. Then, add the chopped zucchini/squash to the pan with your salt, black pepper, and Mexican oregano.
5. As the zucchini/squash cooks, add the roasted tomatoes to the blender with 1/4 of the jalapeรฑo. Blend, and keep adding more jalapeรฑo to taste.
6. Add the blended tomato mixture to the saucepan with the zucchini/squash and stir.
7. Let it cook for around 7-8 minutes for the vegetables to soften. You can add water or stock if it looks dry. Add the corn towards the end.
8. Adjust your seasonings as you see fit. The dish is now ready to serve with cheese and cilantro for garnish!
Calabacitas is a traditional Mexican dish and a staple of New Mexican cuisine, made with squash, corn, tomatoes, and onions. This combination provides a multitude of vitamins, minerals, and fiber, while adding beautiful flavors. Simple to prepare, this is a delicious way to introduce your family to a variety of nutritious foods! Fun fact: Calabacitas translates to "little squash" in Spanish!