Calabacitas
Calabacitas is a meatless summer-squash sauté with corn and peppers. The Spanish name means “little squash,” and the dish is a favorite across New Mexico and southern Texas. The vegetables are usually cooked until just tender, combined with roasted peppers and spices, and often finished with a sprinkle of cheese.
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. Halve the poblanos lengthwise and scrape out the seeds and stems. Arrange on a baking sheet and bake at 350°F for 20–30 minutes. Transfer to a paper bag for a few minutes, then peel and roughly chop.
- Cook the onion, jalapeño and garlic. Warm the olive oil in a large skillet and add the onions and jalapeño. Soften for 5 minutes. Stir in the garlic and cook 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 liking.
- Finish and serve. Fold in the chopped poblanos and cilantro. Warm through, then take off the heat. Top with crumbly white cheese and serve.