Thursday, January 27, 2011


I like to make Calabacitas as a side dish to Chicken, Pork, or Fish. It goes well with a Carne Guisada or something as simple as a grilled meat.

Yield: 3-4 cups
Servings: 6-8
Prep time: 10 mins
Total cooking time: 30 mins


1-2 Tbsp Olive Oil

*Variations, Vegetable Oil

1 tsp salt

1/2 tsp black pepper (optional)

1/2 tsp cumin

4 Calabacitas

*Variations, Yellow Squash and/or Zucchini

1 Medium Yellow Onion

2 Cloves of Garlic

1 Can Diced Tomatoes

1 bag of frozen corn or two cans of corn, drained (Frozen preferred)

Dice calabacitas and onion in a small dice. Add oil to pan on medium heat and add onions to saute. If onions begin to brown your pan is to hot-lower heat and continue to sweat onions til translucent in color (about 5-7 minutes). In the last few minutes of your onion cooking time, add peeled and chopped garlic. It's important you add your garlic towards the end as you don't want it to burn. Once onion is translucent, add calabacitas and stir. If you lowered the heat as not to burn garlic, you may now increase the heat a bit, but no more than a medium-high heat. After about 5 minutes of allowing your calabacitas to heat up, you may now add your corn. If the corn is frozen, it may be added directly from the bag. Add seasonings. Cook for 5 more minutes uncovered, stirring occasionally. Add your tomatoes (make sure they are diced) and about 1/4-1/3 of the tomato juice from the can. Stir, adjust seasonings if needed, and cover. Stirring occasionally, cook for 15-20 minutes covered.