Mix well and allow everything to cook for 3-4 minutes stirring frequently. Keep stirring and cooking for 3-4 minutes.Īdd tomatoes, garlic, and corn kernels, then season with cumin, salt, and black pepper. Sauté for about 5 minutes or until onions become transparent and peppers start to soften.Īdd Mexican squash and mix well. Add onions, poblano, and jalapeño peppers. In a saute pan or a cast-iron large skillet, heat the oil over medium heat. Set all your vegetables aside and have them ready to cook. Last, cut green chiles (Poblanos and jalapeños or other types you’re using) and if you want, remove veins and seeds, then dice them too. Cut tomatoes in half, then dice them and keep them aside.
Calabaza squash how to#
Now that you know more about this authentic Mexican calabacitas recipe, let’s see how to make it…Ĭut the Mexican squash into medium cubes or half-moons. Outside Mexico, you can find it during summer in some Latin American markets under the name of green Mexican squash.In Mexico, this vegetable is widely sold at farmers’ markets, supermarkets, and pretty much everywhere.You can even plant and grow Mexican squash in pots, just like regular zucchini.They are summer produce, so they taste better during that season.Can be eaten raw, the smaller and young, the less bitter and sweeter.Mexican squash is a significant source of vitamin A, vitamin C, dietary fiber, calcium, and iron.The texture is tender, and watery, and can be compared to chayote.The taste is slightly sweet and herbaceous.Their shape is round, similar to a pear.It is the first plant cultivated in Mesoamerica, the oldest known date is about 10,000 years ago.Make it vegan, make it dairy-free, add more spicy, or don’t add spicy at all, all options are easily adaptable to the recipe. The dish holds up great in the refrigerator and it freezes wonderfully, making it perfect for Sunday meal prep! This recipe is made with fresh vegetables, pantry staples, such as olive oil, and spices – all of which are easy to find and budget-friendly. You can say it! This is one of those Mexican authentic dishes that takes too little effort and easy-to-find ingredients. The combination of those fresh Mexican squash and spices produces a hearty, yet healthy dish that is really delicious! This recipe is proof that sometimes it’s best to keep it simple. Look at these cheesy calabacitas! So juicy and tender. Delivering a delicious and healthy recipe to serve as a main or side dish.
Several times the dish doesn’t include any protein, which is normally called a la Mexicana because it is prepared only with onions, tomatoes, and green chiles. The name means “little squash” in English and depending on the ingredients added, the dish name takes a variation, so calabacita con puerco means little zucchini with pork meat, con pollo is because is made with chicken, or with queso, because it includes cheese. Calabacitas is a Mexican dish made from sauteed zucchini, tomatoes, onions, corn, and chili peppers.
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