Authentic Calabacitas | Mexican Style Zucchini | healthy, inexpensive, fast
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- If you are looking for a delicious, fast and easy way to add veggies to your diet, look no further. Calabacitas or Mexican style zucchini is one of my favorite dishes. You can add other veggies with it, or even add chicken! Its surprisingly tasty and easy to make. When pressed for time, this is perfect to make and heat up in a zap for a quick lunch or dinner. You can use frozen veggies or fresh ones, so the possibilities are truly endless!
Recipe in the comments.
Ingredients
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 cup chopped white onion
• 1 large poblano or 2 Jalapeno peppers chopped (or both)
• 2 cloves garlic chopped
• 1 large tomato chopped
• 2 cups diced calabacitas (Mexican zucchini) (about 2 or 3 depending on size)
• 1 cup corn (fresh or frozen)
• 1 cup queso panela, asadero or muenster cheese cubed (or mozzarella)
• ½ cup Cilantro or epazote most for dish, some for topping and finishing dish
• ¼ cup “El Pato” tomato sauce
• 1tsp chicken bouillon
• 1tsp cumin
• Salt and pepper to taste
Ingredients for the recaudo (sauce to flavor dish while cooking)
• 2 garlic cloves
• ¼ white onion
• 1 roma tomato quartered
• 1 or 2 serrano peppers roughly cut
• 1 table spoon chicken bouillon
• ¼ cup broth (veggie, bone or chicken) or warm water
• Pepper to taste
NOTE: if you don’t have broth you can use hot water and add a little more chicken bouillon to taste, you can also add a can of “El Pato tomato sauce” as it is tomato and chiles in a smooth sauce and use this mix as a quick recaudo substitute.
Toppings to decorate
• Queso fresco
• Crema (table cream)
• Cilantro or epazote
Directions
1. First make a recaudo. In a small blender place 2 garlic cloves, ¼ white onion, 1 Roma tomato quartered, 1 or 2 serrano peppers roughly cut, 1tbsp chicken buillon, ½ cup broth (veggie, bone or chicken or warm water) and pepper to taste. Blend fully and set aside, this is your recaudo.
2. Next, heat a large heavy bottom skillet to medium heat and add about 1Tbsp of butter and about 1Tbsp of oil (I use garlic infused olive oil).
3. Add 1 cup chopped white onion, 1 large poblano or 2 Jalapeno peppers chopped (or both) and 2 cloves garlic chopped. Sauté for about 3 min, season lightly with salt and pepper to taste and continue to sauté for 5 to 6 minutes. Then add 1 large tomato chopped and cook for another 2 minutes.
4. Add the recaudo, add ¼ cup El Pato tomato sauce, season with about 1tsp chicken bouillon, 1tsp cumin, salt & pepper mix and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
5. Add 2 cups calabacitas (Mexican zucchini) and 1 cup corn, fold well to combine all ingredients and cook for 5 to 7 minutes. Turn heat to low and layer chopped cilantro, cheese to taste, cover pan with lid and cook just until cheese has melted a little and serve!
6. When serving I always add more cilantro or epazote. You can add a bit of crema (table cream) at the end to make them creamy or for lactose free version, simply skip adding cheese or cream.
Me gustó la opcion de epazote es un sabor fuerte pero deliciodo unido al queso 😋
New subscriber here, I made this recipe and it was delicious, the whole family loved it! Thank you!
So good 💖
You go sis. Awesome.
🙏🏻😘💗
Love calabacitas con queso!
Yummmm! I grew up eating this stuff! 😍
Delicious and very healthy.
I am go glad I found this. The garden again this year has an overabundance of zucchini, and I ran out of ideas, but this looks wonderful. Definitely part of dinner tonight. Thank you.
That’s a huge blessing to have a garden with so much zucchini! You can also make zucchini boats! Cut them in half, scrape the inside w a spoon, place the calabacitas inside, out cheese on top and bake! :)
Just made this super delicious meal! It was so flavorful and easy to make. Thanks for sharing this video 😊
Yeyyyy!!!!
Looks good! 😋
Thank you! Enjoy ❤️