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Easy Calabacitas Recipe

Easy Calabacitas Recipe
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This is the kind of recipe that makes you feel good. It’s simple, quick, and packed with fresh flavor. Calabacitas, or “little squash,” is a classic Mexican dish that transforms humble zucchini and corn into a comforting, delicious meal. My secret? Roasting the tomatoes first for a deep, smoky taste you won’t get anywhere else.

Ingredients

Scale
  • 1.5 lbs zucchini or summer squash
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, quartered
  • 3 plum tomatoes
  • 2 cups corn kernels
  • 1 tsp Mexican oregano
  • ¾ tsp salt (and more to taste)
  • Olive oil
  • Cotija cheese & fresh cilantro for garnish (optional)

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the tomatoes on a baking sheet and roast for about 20 minutes until they’re soft and a little blistered. While they’re in the oven, you can chop everything else.
  2. Sauté the Aromatics: Heat some olive oil in a large skillet over medium heat. Add the chopped onion and cook for 7-10 minutes, until it’s soft and slightly browned. Add the minced garlic and cook for another 30-60 seconds, until you can smell it. Pro-tip: Scoop a couple of spoonfuls of this mix out and set it aside.
  3. Cook the Zucchini: Add the sliced zucchini, salt, pepper, and oregano to the skillet. Stir everything to coat and let the zucchini cook for a couple of minutes.
  4. Make the Sauce: Put the roasted tomatoes into a blender with the reserved onion-garlic mix. Add one quarter of the jalapeño. Blend until smooth. Taste the sauce. Want more heat? Add another sliver of jalapeño and blend again.
  5. Simmer and Serve: Pour the sauce into the skillet with the zucchini. Stir it all together and let it simmer for 7-8 minutes. The zucchini should be tender, not mushy. If you’re using canned corn, add it now. Give it a final taste and adjust the seasoning if needed. Serve immediately.

Notes

  • Serving Suggestions: This dish is great on its own, but it also pairs perfectly with warm corn tortillas, rice, or as a filling for tacos.
  • Tips & Tricks: The key is roasting the tomatoes. This step is a game-changer for flavor. Also, make sure to taste the sauce as you add the jalapeño to get the perfect spice level for you.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm in a skillet on low heat. Freezing is not recommended as the texture will change.

Find it online: https://new.projuktigeek.com/easy-calabacitas-recipe/

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