Calabacitas a la Mexicana
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A colorful recipe that brings garden-fresh flavors together with a hearty, comforting kick.
Ingredients:
Image credit: Food Network
Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 1/2 medium white onion, diced (about 1/2 cup)
- 1 teaspoon minced garlic
- 2 jalapeños, seeded, deveined and finely chopped (about 1/4 cup)
- 2 summer squash or zucchini (about 12 ounces), diced (about 3 cups)
- 2 plum tomatoes, diced (about 1 1/4 cups)
- 2 teaspoons dried Mexican oregano, plus more for serving, optional
- Kosher salt and freshly ground black pepper
- Sour cream, for serving
- Crumbled queso fresco, for serving
- In a large skillet, warm the butter and oil over medium-low heat. Cook the onion and garlic for about 6 minutes, until the onion is translucent and the mixture is aromatic.
- Mix in the jalapeños, squash, tomatoes, and 2 tablespoons of water. Season with oregano, salt, and pepper. Cover and cook for 17-20 minutes, until the squash is tender. Add a few more tablespoons of water during cooking if the ingredients start to stick.
- Serve in bowls garnished with a spoonful of sour cream and a scattering of crumbled queso fresco. Add extra oregano as a finishing touch.
