HOW TO MAKE CALABAZAS A LA MEXICANA | STEWED ZUCCHINI |
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INGREDIENTS:
Piece of onion
a garlic clove
1 jalapeño
3 Roma tomatoes
1 can of corn
1 el pato sauce
butter
1/2 cup of mozzarella cheese
Calabacitas -- A Classic New Mexican Recipe!!
Hey Chile Heads! In this video, we learn about Calabacitas -- a very common New Mexican recipe. There are so many ways to prepare and implement this yummy dish into your everyday cooking; you should definitely give it a try. Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Calabacitas (Spanish word for squash)
2 tablespoons olive oil or canola oil
2 zucchini diced
2 yellow squash diced
1 ear of corn, kernels removed
Half onion diced
1-teaspoon kosher salt
½-teaspoon garlic powder or 1 clove diced
½-teaspoon black pepper
Dice some onion, zucchini, and yellow squash and set aside in a bowl. Clean and prepare an ear of corn and remove the kernels using a bowl to keep them all together. I like to use a bowl so that it catches all the kernels and they don’t spread all over. Now heat a medium size sauté pan on medium to high heat, add oil, then add mix to pan and stir occasionally for 20 minutes. After 10 minutes of cooking, add garlic and black pepper and salt. Continue cooking until softened. Serve with enchiladas, beans, tamales, or in a burrito. It is mainly a side dish, but can easily be made into a main dish!
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Mexican Zucchini Recipe - Calabacitas
#zucchini #squash #mexicanfood #veganfood
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I grew up in a small village in Guanajuato Mexico and had the privilege to spend hours in wood stove kitchens with my mom, cooking meals with ingredients right from the farms. In 2013, I was part of the Season 4 MasterChef cast and have been sharing my recipes since. My specialty is Mexican Plant Based Food.
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How to Make Calabacitas (Mexican Style Squash)
Easy and quick calabacitas recipe! Easy side dish, easy vegetarian side dish, Mexican side dish, easy Mexican side dish, Mexican squash side dish, how to make Mexican squash recipe!
CALABACITAS CON QUESO | Mexican Squash with Cheesy Panela | Meatless ❤
CALABACITAS CON QUESO dish is an oldie, but definitely a goodie. This dish takes me way back to my childhood, the flavors in this dish are out of this world delicious. It is such an easy dish to prepare, and it is so perfect this time of year when the weather is changing and the leaves are starting to fall because it's soupy but yet hearty. There are many ways to cook CALABACITAS, but this dish has sweet onions, green onions, yellow peppers, tomatoes, cumin, Mexican oregano, fresh garlic, and cilantro but what gives it a notch above, and the best part is the cubes of Panela cheese that melts into soft pillows to top it. I like to serve it with Mexican rice and freshly made corn tortillas. A dish made for a king.
INGREDIENTS----------------
3 CALABACITAS (Mexican summer squash Tatuma cubed)
1/2 onion (julienned)
3 medium green onions (diced with some green)
1 heaping C. corn (fresh, frozen or canned)
5 large Roma tomatoes (3 diced, 2 blended)
1 serrano pepper (optional)
2 large garlic cloves
1/2 tsp Mexican oregano
1/2 tsp whole cumin
1/2 tsp peppercorns
3 tsp Better than bouillon chicken flavor
1 tsp tomato paste
Salt to your liking
1/2 C. water (for molcajete)
1 C. water (for blender)
Small bunch chopped cilantro
2 Tbsp cooking oil
1 10oz. Panela Cheese (cubed)
BLENDER INGREDIENTS-------------------
2 Roma tomatoes
1 serrano
1 C. water
MOLCAJETE INGREDIENTS--------------------------
1/2 tsp whole cumin
1/2 tsp peppercorns
1/2 tsp Mexican oregano
2 large garlic cloves
pinch salt
1/2 C. water
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
HOW TO MAKE CALABACITAS: Easy & Delicious Recipe for Mexican Style Squash With Corn and Cheese
If you're trying to get your kids to eat more vegetables, this easy recipe for Calabacitas may be just what you need. Calabacitas are a staple in many hispanic homes because they're delicious, they're nutritious, and they're easy to make. Plus, it's a great use of zucchini and other squash that's so plentiful in the summer and early Fall. If you've never had them before, you're in for a treat. Read on for the recipe...and soon you'll be enjoying Mexican style squash made creamy with corn and melted cheese!
Calabacitas Recipe
3 zucchinis
3 yellow squash
1 cup whole kernel corn (approx. 2 ears if fresh or 1 can, liquid drained)
half a small onion, finely chopped
1 cup grated cheddar cheese
1/2 cup of milk or heavy cream
hot water,
salt & pepper to taste
Slice or cube zucchini and squash into equally-sized pieces. Heat large frying pan on stove set to medium high heat, coat bottom with oil. Once hot, fry zucchini and squash for a few minutes. Add chopped onion and continue to fry a few minutes longer. Mix in corn kernels, and add enough hot water to cover squash about halfway. Cover and let cook on low heat for 10-15 minutes, until squash is tender. Add milk, salt and pepper to taste, and cheese. Cover and let simmer a few more minutes until cheese is melted. Serve hot.
Calabacitas can be eaten as a side dish or on their own. They make a wonderful vegetarian meal.
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