Recipe of the Day – Calabacitas a la Mexicana (Squash)
Calabacitas a la Mexicana (squash) is a meal you can make in a pinch! Today I got caught up in my daily activities (you know how it is.. homeschooling, making facemasks, cleaning) and was running a little bit late on making lunch. I needed to make something fast, filling and with the ingredients I had in my fridge. You can add this to your pinterest board under Mexican Meal Ideas!
Calabacitas a la Mexicana is a dish that uses squash as the main ingredient and it’s prepared in a Mexican Style. It is a favorite side dish in Mexico, you can use them as a side dish for so many things.. my favorite is for Bistec a la Mexicana. There are many variations of this squash dish through Mexico, today I will show you how I do my own.
Squash is a very versatile vegetable. The majority of squash types that are consumed in the world today can trace back their origin to species that were domesticated in Mexico, all of them of the type Cucurbita. The oldest record of squash being cultivated is about 10,000 years ago. Since then squash is fundamental in Mexican diet. Squash is a plant that you can actually use everything and we do! You can use the vegetable itself, the flowers, stems, seeds and root.
To make Calabacitas a la Mexicana we’ll use the type calabacita, or you can find it in any US market as green zucchini.
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Good luck and enjoy!
Calabacitas a la Mexicana
Mexican Style Squash
- 5 calabacita squash
- 2 roma tomatoes ((any type of tomatoe will do))
- 1/2 cup whole kernel corn
- 1/2 onion
- 2 garlic cloves ((optional))
- 2 tbsp butter ((you can also use olive oil or margarine))
- salt
- pepper ((optional))
- dried oregano leaves ((optional))
- cheese chihuahua ((you can also use mozzarella cheese))
- 1/4 cup water
In a frying pan over medium heat put in the butter. While the butter melts, wash and disinfect the tomatoes. Cut the onions, garlic and tomatoes in small squares and put into the melted butter. Cook for about 5 minutes.
TIP: Don't let the butter boil, as soon as it's melted put in the vegetables. When you let the butter boil it looks brownish and it has a slight bitterness to it. Some people like that flavor, so if it's your cup of tea, go for it!
While the tomatoes, onions and garlic are cooking, wash and disinfect the squash. Remove the top and the bottom and discard. Cut the squash in squares or in thin slices if you prefer.
Put the squash into the frying pan with the tomatoes, onions and garlic, put in 1/4 cup of water, lower the heat and put a lid on. Cook for 5 minutes. Stir occasionally.
TIP: If you stir too frequently, the dish might acquire a paste-like consistency.
Put in the 1/2 cup of whole kernel corn and cook for another 5 minutes. Stir occasionally. Now is the time to season, go ahead and put in the salt, oregano and pepper. Remember, all of these are optional!
Sprinkle the cheese on top, turn off the heat and let it sit with the lid on for a few minutes. The cheese will melt during that time. We turn off the heat so the squash doesn't become too soft. If you like it very soft, you can cook for a few more minutes.
Great job again beautiful! Enjoy!
