Calabacitas – Take 2
I made this recipe last year, and I should have read my notes before making it again this time! I have to remember that this makes a huge batch, and cut the recipe in half.
This time around I added the optional tomato (I had one on the edge that needed to be used). In addition, I had some actual calabacitas I had picked up at the Farmers Market, along with a zucchini.
A side note: The seller kept calling them cabachon, and I didn’t’ think that was right. So I searched and found what looks like them on this site:
On the site they are called Tatuma Squash, but it says they are also called calabacitas.
There is a lot of slicing and dicing, so I got busy.
The veggies cook slowly over medium high heat for ten to 15 minutes, just to soften.
Meanwhile, I used this new handy dandy corn stripper tool to cut kernels off the cob. Boy, this little gadget worked fantastically well! I’m a convert.
I had some Anaheim peppers that I had roasted previously, and diced those up as well. I got the corn, chilis, and salt ready to go in after the vegetables were softened.
And added them to the pan.
And covered and cooked for another 10 minutes.
I chose to add the optional cream, and simmered to reduce the cream so it was just coating the vegetables.
I did top with some shredded Monterey Jack cheese, although I don’t really think it is needed. I also don’t think the tomatoes add much, so could take or leave them in the future.
The recipe, along with some other good-looking recipes, may be found here: