Calabacitas a la Mexicana
Calabacitas a la Mexicana. Calabacitas a la Mexicana de Jauja Cocina Mexicana™. Calabacitas con Elote, clásicas de @JaujaCocinaMexicana Faciles de preparar, saludables y riquisimas! Para disfrutar con toda la familia. Buen provecho, y mil gracias por suscribirse
#calabacitas #calabacitasalamexicana
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INGREDIENTES
½ kg calabacitas italianas, ½ kg jitomate, 1 tza elote cocido, 2 cebolla, 2 chiles serrano, 1 diente ajo, 1 cda caldo de pollo en polvo
Calabacitas Recipe #mexicanrecipes #vegetarian
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
QUICK and EASY Calabacitas A La Mexicana | Mexican Style Zucchini
mexican style zucchini, or calabacitas a la mexicana, is very popular in my household. my mom loves them so i make them for her at least twice a month! they’re super easy to make. so simple yet so delicious! perfect way to get some veggies in your diet and quick side to whip up for any chicken, fish or vegetarian dish!
i hope you’ll give them a try and let me know your thoughts in the comments section below :)
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r e c i p e
1/2 a small onion
1 serrano pepper (optional)
3 roma tomatoes
2 garlic gloves
4 medium zucchini
1/2 cup canned whole kernel corn
a couple sprigs of cilantro (optional)
salt and pepper to taste
toppings:
fresh cilantro
queso fresco (mexican crumbling cheese)
note:
you do not have to follow this recipe to the t. feel free to make it your own or use whatever you have on hand. if you hate onion, add a little less. if you love garlic, add a little more. if you want it sweeter, add a little more corn. if you only have 3 zucchini then only use three. none of these measurements will make or break your dish. experiment and explore. cooking is fun and simple, it’s never that serious. :)
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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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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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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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