Pueblostylecalabacitas Recipes

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 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.

CALABACITAS RECIPE

Steps:

• Dice your onions and peppers and get them in the pan to begin caramelizing.
• Dice your calabacitas and add them once your onions and peppers are done caramelizing.
• Simmer until calabacitas are completely cooked
• Add some shredded cheese to the top of your vegetables.
• Enjoy!!!

TORTA DE CALABACITAS

Steps:

• In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

PUEBLO STYLE CALABACITAS

Steps:

• Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
• When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
• Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
• Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
• Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
• Note:.
• You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*F. oven.
• Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
• Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.

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.