What could you do with a bag of tortillas? How about calabacitas! In translation, calabacitas means 'zucchini,' but this dish combines zucchini with the flavours of corn, spices, and veggies. Your new favourite side dish! Serve with some warm Sonora Tortillas!
https://www.mexicanplease.com/easy-calabacitas-recipe/
Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them.
Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you.
Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini.
Take a final taste for seasoning.
Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
Store leftovers in an airtight container in the fridge where they can keep for a few days.
Ingredients
Directions
Give the tomatoes a good rinse and let them roast in a 400F oven for 20 minutes or until you need them.
Finely chop a small onion and get it cooking in some oil over medium heat. Let it cook until it's starting to brown, approx. 7-10 minutes. Add three minced garlic cloves and cook for 30-60 seconds.
Take a couple spoonfuls of the onion-garlic mixture from the pan and add it to the blender -- this will eventually be combined with the roasted tomatoes.
Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends of the zucchinis and discard. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 3/4 teaspoon salt, freshly cracked black pepper, and 1 teaspoon Mexican oregano. Stir well and let it saute for a couple minutes as you put the tomato mixture together.
Rinse the jalapeno and chop it up into quarters, discarding the stem. Add the roasted tomatoes to the blender along with 1/4 of the jalapeno. (There should also be a couple spoonfuls of the onion-garlic mixture in the blender.) Combine well and take a taste. Add additional slivers of the jalapeno until the heat tastes right to you.
Add the tomato mixture back to the saucepan and let the zucchini simmer in it for a couple more minutes or until the zucchini is tender but still a little firm -- this batch cooked for a total of 7-8 minutes. If using canned corn you can add it in now as it doesn't need much time to heat up. If using fresh corn kernels you can add them in when you add the zucchini.
Take a final taste for seasoning.
Serve immediately with your choice of garnish. Cotija cheese and freshly chopped cilantro are good options.
Store leftovers in an airtight container in the fridge where they can keep for a few days.
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