Calabacitas a la Mexicana (Mexican-Style Summer Squash)
The headnote in Tu Casa Mi Casa, from which this recipe is adapted, explains that “a la Mexicana” is a preparation with tomatoes, onions and serrano chiles, representing the red, white and green of the Mexican flag. This dish, authors Enrique Olvera, Luis Arellano, Gonzalo Goût and Daniela Soto-Innes explain, is “one of the most classic expressions of the mexicana style.” (It’s also represented in Rosa de la Garza’s Texas Chicken and in Pico de Gallo.)
Use any kind of summer squash that appeals — tatuma (which look like fat, streaky zucchini), pattypan, zucchini, etc., or a combination.
Ingredients
2 tablespoons vegetable or canola oil
1/2 large onion, cut into medium dice
3 small garlic cloves, sliced
1 cob fresh white corn, kernels cut off and cob discarded
1 small serrano chile, seeded and finely chopped
1 pound (455 g) plum (Roma) tomatoes, roughly chopped
1 pound (455 g) heirloom summer squash or zucchini, thickly sliced
1/2 cup fresh epazote leaves
Salt
Instructions
1. In a medium-large pot, heat the oil over medium heat. Add the onion, garlic and corn kernels and cook until the onion is translucent, about 5 minutes.
2. Add the serrano and tomatoes. Cook for another 5 minutes, until the tomatoes start changing color to a brick orange.
3. Add the squash and the epazote. Cook another 10 minutes or so, until the tomatoes completely change color and start falling apart. Season to taste with salt and serve hot.
Calabacitas a la Mexicana
Ingredients
- 2 tablespoons vegetable or canola oil
- 1/2 large onion, cut into medium dice
- 3 small garlic cloves, sliced
- 1 cob fresh white corn, kernels cut off and cob discarded
- 1 small serrano chile, seeded and finely chopped
- 1 pound (455 g) plum (Roma) tomatoes, roughly chopped
- 1 pound (455 g) heirloom summer squash or zucchini, thickly sliced
- 1/2 cup fresh epazote leaves
- Salt
Instructions
- In a medium-large pot, heat the oil over medium heat. Add the onion, garlic and corn kernels and cook until the onion is translucent, about 5 minutes.
- Add the serrano and tomatoes. Cook for another 5 minutes, until the tomatoes start changing color to a brick orange.
- Add the squash and the epazote. Cook another 10 minutes or so, until the tomatoes completely change color and start falling apart. Season to taste with salt and serve hot.
