Calabacitas a la Mexicana recipe. In the notes to Tu Casa Mi Casa, the place where this recipe was adapted states that ” a la Mexicana” is a recipe for food prepared with tomatoes, serrano chilies and onions. It will feature red, green, and white which is a blend of the colors of the Mexican Flag.
Calabacitas a la Mexicana is a typical recipe for Mexico, they show their uniqueness in this food by displaying colors that symbolize the colors of the Mexican flag. So, it’s not just food, but there is a meaning attached to the Mexican flag. It is a pleasure and honor for those of you who can try this food.
Calabacitas a la Mexicana food can be said to be a classic expression of Mexicana style. This is according to writers Enrique Olvera, Luis Arellano, Gonzalo Goût and Daniela Soto-Innes.
You can use different types of squash in recipes. You can use tatuma (which looks like fat, streaky zucchini), zucchini, pattypan, etc. or even combine several types of pumpkin at once.
Calabacitas a la Mexicana Recipe
Ingredients
- Vegetable or canola oil: 2 tablespoons
- Large onion, cut into medium dice: 1/2 large onion
- 3 small garlic cloves: Sliced
- 1 cob of fresh white corn: Cut off the kernels and discard the cob.
- 1 small serrano chile: Finely chop and remove seeds
- 1 pound plum tomatoes or Roma tomatoes: Coarsely chopped (455g)
- 1 pound (455 g) heirloom summer squash or zucchini: thickly sliced (455 g)
- Fresh epazote leaves: 1/2 cup only
- Salt according to taste
Instructions
Heat oil over medium heat in a medium saucepan. Add the onion, garlic, corn kernels, cook until the onion becomes translucent, this takes 5 minutes.
Add the serrano chiles and tomatoes, cook for another 5 minutes, or until the tomatoes start to turn brick orange.
Now the final stage, add epazote and squash. Add another 10 minutes or so to the cooking time. Cook until the tomatoes start to change color completely and look slightly crushed. Don’t forget to season with salt and serve while still hot.
Ingredients
- Vegetable or canola oil: 2 tablespoons
- Large onion, cut into medium dice: 1/2 large onion
- 3 small garlic cloves: Sliced
- 1 cob of fresh white corn: Cut off the kernels and discard the cob.
- 1 small serrano chile: Finely chop and remove seeds
- 1 pound plum tomatoes or Roma tomatoes: Coarsely chopped (455g)
- 1 pound (455 g) heirloom summer squash or zucchini: thickly sliced (455g)
- Fresh epazote leaves: 1/2 cup only
- Salt according to taste
Instructions
- Heat oil over medium heat in a medium saucepan. Add the onion, garlic, corn kernels, cook until the onion becomes translucent, this takes 5 minutes.
- Add the serrano chiles and tomatoes, cook for another 5 minutes, or until the tomatoes start to turn brick orange.
- Now the final stage, add epazote and squash. Add another 10 minutes or so to the cooking time. Cook until the tomatoes start to change color completely and look slightly crushed. Don't forget to season with salt and serve while still hot.
