Tacos De Calabacitas Food

TACOS DE CALABACITAS

Steps:

• In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
• Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
• Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
• Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.

CALABACITAS

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

CREAMY CALABACITAS

Steps:

• In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
• Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
• Add squash, tomatoes & water. Bring to boil, then turn heat down.
• Cook until all veggies tender, at least 15 minutes, stirring occasionally.
• Add a little more water if needed, so slightly soupy.
• Add salt, pepper and red pepper flakes to taste.
• Remove from heat. Stir in cheese.
• Adjust seasonings as needed. Serve with warm tortillas.