Calabacita Recipes

MEXICAN CALABACITAS

Steps:

• Place oil and chopped garlic in a large skillet, over medium heat.
• Add zucchini and onion, cooking until onion is tender.
• Add corn and tomatoes.
• Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
• When mixture is well heated, add cheese, mix and serve.

CALABACITAS

Steps:

• Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them. I usually de-stem the tomatoes knowing that any juices leftover in the roasting pan will be used.
• Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
• Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
• Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
• Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you. I used a larger jalapeno for this batch and only needed about half of it.
• Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini. (I usually drain and rinse canned corn but this is optional.)
• Take a final taste for seasoning. I added another generous pinch of salt to this batch.
• Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
• Store leftovers in an airtight container in the fridge where they will keep for a few days.

CALABACITAS RECIPE

Steps:

• Prep all the veggies, including roasting the corn for a few minutes.
• Make cauliflower rice or use store-bought.
• In a large pan on medium heat, add the avocado oil first and distribute across the pan. Add the chopped zucchini and squash, shallots and spices.
• Sauté for 10 minutes or until veggies are soft.
• Add in the red peppers, roasted corn and fresh herbs. Stir well and cook for another 2 minutes.
• Next, layer the ingredients evenly between 4 bowls for serving: cauliflower rice, calabacitas mixture, and then spinach.
• Top each bowl with sliced lime, avocado and radishes, along with chickpeas and a poached egg.
• For the side dish version, simply omit the cauliflower rice and toppings.
• Serve warm.

CALABACITA

Steps:

• Cut squash inot quarter inch slices. Combine squash, corn, butter, water, onion, garlic, tomato, salt and pepper. Cover and cook for 25 minutes or until tender. Stir in sour cream and bring just to a boil. Turn off heat. Add cheese. Stir just before serving.

CALABACITAS

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
• Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
• Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
• Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
• Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
• Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

AMAZING CALAVACITA AND PORK

Steps:

• Heat the oil in a large skillet, and stir in the pork meat. Cook until evenly brown.
• Mix zucchini, onion, and Worcestershire sauce into the skillet with the pork. Season with salt and pepper. Pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. Mix in corn 5 minutes before end of cook time. Serve with tortillas.

CALABACITAS (MEXICAN STYLE ZUCCHINI)

Steps:

• In a large skillet, heat the oil and butter over medium heat.
• Add the onion and cook about two minutes.
• Add the zucchini, tomato, corn salt & pepper. Mix all ingredients well.
• Cover, reduce heat to low, and simmer for 8 minutes. Remove from heat and sprinkle the shredded cheese.
• Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
• Serve warm and sprinkle with some of queso fresco

CALABACITAS RECIPE

Steps:

• ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
• Remove from heat and place them into a paper bag or baggie for a few minutes. The heat will steam them and loosen the skins.
• Peel away the skins and roughly chop the peppers. Set them aside for now.
• Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large pan or skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
• Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
• Cook the Zucchini and Squash. Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 3-4 minutes, to your preference.
• Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
• Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
• FOR CREAMY-CHEESY VERSION
• Stir in the Mexican crema and cotija cheese until it melts through along with the chopped peppers and cilantro over low heat.

CALABACITAS

Steps:

• Heat 2 Tbsp of olive oil in a pan. Add diced garlic, onions, and zucchinis. Fry everything for around 5 minutes.
• At the same time, give the tomatoes, 1 Tbsp olive oil, cumin, smoked paprika, oregano, chili powder, 2 Tbsp jalapeños (reserve 1 Tbsp) to a food processor. Pulse everything carefully. You want to keep texture so make sure to chop all the ingredients roughly (see photo).
• After 5 minutes of frying the zucchini and onion mix, add corn and fry for 4 minutes longer most of the zucchinis' liquid is gone and it starts browning.
• Now add tomato mixture and the reserved 1 Tbsp jalapeños. Let simmer for 5 minutes more, then season with a pinch of salt and pepper, and mix in cilantro.

CALABACITAS CON QUESO RECIPE

Steps:

• Heat oil on a pan or cast iron skillet over medium heat.
• Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
• Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
• Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
• Mix well and allow everything to cook for 3-4 minutes stirring constantly.
• Add vegetable stock (or water), mix well and bring to a simmer.
• Cover and cook stirring from time to time until all vegetables are tender.
• Adjust with salt and pepper, add ⅔ of cheese and mix well.
• Add the remaining cheese on top, cover the pan, and turn off the heat.
• Allow resting for a couple of minutes or until cheese melts on top.
• Serve as suggested in the recipe notes below.

CALABACITAS SOUP

Steps:

• Give the tomatoes a good rinse and roast them in the oven at 400F for 20 minutes or so. I usually de-stem them knowing that any juices leftover in the roasting pan will go in the blender.
• Saute a roughly chopped onion and 3 whole, peeled garlic cloves in a glug of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and 1/4 or 1/2 of the jalapeno. Combine well and taste for heat, adding more jalapeno for more heat. I like this dish best with only mild heat so I used only 1/2 of the jalapeno.
• Finely chop 1/2 onion and get it cooking in some oil over medium heat.
• As the onion cooks you can prep the zucchini. Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends and discard.
• When the onion starts to brown add two minced garlic cloves and cook for 30-60 seconds. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 1 teaspoon salt, freshly cracked black pepper, and 2 teaspoons Mexican oregano. Stir well and let it saute briefly.
• Add the tomato mixture from the blender to the pan. I usually let this cook for a couple minutes, then adding in 5 cups of stock along with 2 cups of corn. Note: I used a single can of corn, drained and rinsed, but if using fresh corn you can add it in when you add the zucchini.
• Bring this up to a simmer and take a final taste for seasoning. I added another generous pinch of salt to this batch, so that is close to 1.5 teaspoons total for this batch, but keep in mind this will vary based on which stock you're using.
• Serve immediately with your choice of fixings. Store leftovers in an airtight container in the fridge.

CALABACITA CUPS

Steps:

• Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.
• In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.

CALABACITAS

Steps:

• Warm olive oil over medium in a large pan. Add jalapenos and shallot, and cook until starting to soften - about 5 minutes.
• Add zucchini and squash. Season with salt and pepper, and stir. Cover with a lid and cook 5 minutes, until squash is starting to soften.
• Add tomatoes and corn, and continue cooking for another 3-5 minutes or until warmed through. Serve immediately.

CALABACITAS

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

CALABACITAS

Steps:

• Heat olive oil in a large skillet over medium heat. Once hot, add in onions and cook for about 3 minutes until translucent.
• Add the jalapeño, garlic, squash, corn, tomatoes, Mexican oregano, cumin, salt, and pepper. Reduce heat to just over low, cover, and cook for ~8-9 minutes, stirring occasionally, until the squash is tender.
• Add in vegan mozzarella shreds and cook with the lid on for an additional 1-2 minutes, or until the cheese melts.
• Top with vegan queso fresco or queso cotija. Serve warm as a side dish, on tacos, or as a light meal. Happy eating!