Classic Calabacitas
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1 tablespoon each
Olive Oil & Butter
1 medium - diced
Onion
1 teaspoon
Cumin
1 teaspoon
Oregano - dried
1 tablespoon each
Olive Oil & Butter
1 medium - diced
Onion
1 teaspoon
Cumin
1 teaspoon
Oregano - dried
2 medium
Zucchini- cubed
1 1/2 cups
Tomato - rough chopped
1 cup
Corn - grilled, canned, or frozen
3 - 4 medium
Tomatillos - cubed
To taste
Poblano, or Jalapeños - chopped
Salt & Pepper
1/4 cup
Crema Mexicana
1/4 cup
Queso Fresco
3 tablespoons
Cilantro- chopped
Prep your veggies.
1
Optional:for a delicious summertime flavor, break out the grill!
2
Slice off the grilled kernels. Swap: frozen/can corn. (save cobs to make Corn Stock for another use)
3
In a pan over medium heat, add butter & oil. Add onion & sauté until barely translucent.
4
Add cumin & oregano to bloom the flavors. Stir 15-20 seconds - avoid burning.
5
Add zucchini & tomatoes. Stir & cook about 3-4 min scraping bottom of the pan.
6
Add corn when the zucchini is *barely* starting to soften on the exterior. Cook 2-3 minutes.
7
Then add tomatillos & peppers. Stir & cook about 3-4 min until tender-crisp. Swap: canned chilies.
8
Add S&P, then Crema Mexicana & combine thoroughly. Swap: sour cream or cream.
9
Taste for seasoning then top with queso fresco & cilantro. Swap: your favorite cheese.
10
Enjoy as main dish, side dish, veggie tacos, stuffed burritos, quesadillas, etc.
11