Calabacitas
Calabacitas is a vegetarian dish of summer squash prepared with corn and peppers. The name “calabacitas” translates to “little squash” from Spanish, and it is a very popular dish throughout New Mexico and southern Texas. The vegetables are typically sautéed until just softened, mixed with roasted peppers and seasonings, and often with a bit of cheese to finish.
Ingredients
- 2 small zucchinis, cubed into bite-sized pieces
- 2 small summer squash, cubed into bite-sized pieces
- 2 poblano peppers
- 1 jalapeño pepper, optional for extra heat
- 1 medium onion, diced
- 3 cloves garlic, minced (or more to taste)
- 1 cup fresh corn kernels
- 1 teaspoon Mexican oregano
- 1 teaspoon ancho powder
- 1/2 teaspoon cumin
- Red pepper flakes, to taste
- Salt, to taste
- 1 tablespoon olive oil
- Chopped cilantro, for garnish
- Crumbly white cheese, for garnish
Steps
- Roast the peppers. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake at 350°F for 20–30 minutes. Remove from heat and place the roasted peppers into a paper bag for a few minutes. Peel away the skins and roughly chop the peppers.
- Cook the onion, jalapeño and garlic. Heat the olive oil in a large skillet and add the onions and jalapeño pepper. Cook for 5 minutes to soften. Add the garlic and cook for 1 minute, until fragrant.
- Cook the zucchini and squash. Add the zucchini, squash, corn, Mexican oregano, ancho powder, red pepper flakes, cumin and salt to taste. Sauté until just tender, 1–2 minutes, stirring occasionally, to your preference.
- Finish and serve. Stir in the chopped poblano peppers and chopped cilantro. Heat through and remove from heat. Garnish with crumbly white cheese and serve.