Calabacitas a la Mexicana Recipe (Mexican-Style Summer Squash)

by Simon
Calabacitas a la Mexicana Recipe

Calabacitas a la Mexicana recipe. The notes to Tu Casa Mi Casa, the place where this recipe was adapted state 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, 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 Recipe

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, and corn kernels, and cook until the onion becomes translucent, this takes 5 minutes.

Add the serrano chiles and tomatoes, and 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.

Calabacitas a la Mexicana Recipe

Calabacitas a la Mexicana Recipe

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. 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.
  2. Add the serrano chiles and tomatoes, cook for another 5 minutes, or until the tomatoes start to turn brick orange.
  3. 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.
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