![]() I added another generous pinch to this batch. If using fresh corn kernels you can add them in when you add the zucchini - 2 cups worth will do the job.īe sure to give a final taste for seasoning, adding more salt if you want. I used a can of corn for this batch - if doing that just add it in at the end as it won't take long to warm up. ![]() If the pan seems low on liquid you can always add 1/2 cup stock or water, but I had plenty of liquid from the tomatoes for this batch. It won't hurt it to cook longer but it tends to get a little mushy if overcooked. Let it cook until it softens a bit but is still firm, somewhere around 7-8 minutes total did the job for this batch. It will only need a couple more minutes in the simmering tomato sauce. You can substitute serrano for jalapeno if you want.Īdd the blended tomato mixture to the saucepan and give it a good stir to coat the zucchini. I used a huge jalapeno for this batch and only needed half of it. Keep adding slivers of the jalapeno until it tastes right to you. There should already be a couple spoonfuls of the onion-garlic mixture in the blender.Ĭombine and take a taste. More info on Mexican oregano.Īs the zucchini cooks for a couple minutes you'll have time to blend the tomato mixture and get the heat level to your liking.Īdd the roasted tomatoes to the blender along with 1/4 of the jalapeno. I would probably just omit it before substituting regular oregano. The brown spots are caramelized bits of onion and they add some real flava to the dish.Īdd 3 cloves of minced garlic and let it cook for 30 seconds or so.Īt this point I usually take a couple spoonfuls of the onion-garlic mixture and add it to a blender where it will wait patiently for the roasted tomatoes.Īdd the chopped zucchini to the pan along with:ġ teaspoon Mexican oregano What is Mexican oregano?ĭon't worry if you don't have Mexican oregano as it won't make or break the dish. Let it cook until it's starting to brown, approx. They typically need about 20-30 minutes to fully roast, but it's okay to just grab them when you need them for this recipe.įinely chop the onion and get it sweating in some oil over medium heat. worth of zucchini, but feel free to add in any other squash favorites you have on hand.įirst things first, get those tomatoes roasting! It's also a worthy ambassador for one of the most alluring aspects of Mexican cooking - fresh, healthy ingredients combining into something completely unique (and tasty). It's a vegetarian dish that roughly translates as "zucchini", but you can use all types of squash in this recipe and still get stellar results. Please give it a go!Ĭalabacitas is one of the most satisfying dishes you'll come across in Mexican cuisine - and that's coming from a stubborn carnivore! ![]() I've been munching on these Calabacitas for the past couple weeks - have you made this dish yet? It's loaded with flavor and it's a great curveball if your kitchen routine is getting predictable.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |