I first came across Calabacitas while traveling through the Chihuahuan and Sonoran Deserts of New Mexico and Arizona. Calabacitas is a rich and savory side dish made from slowly simmered zucchini, peppers, onions and spices; meat is sometimes added as well. The long cook time allows the vegetables to soften and their natural sugars to intensify. This dish is wonderfully creamy and flavorful; a great alternative to beans and rice.
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In a large pot, heat two tablespoons of olive oil over medium heat. To it, add 1½ cups of chopped onion, one cup of chopped bell pepper (yellow, orange or red), one cup of frozen yellow corn, three cups of chopped zucchini (about medium-sized zucchini), one teaspoon of kosher salt, one teaspoon of cumin, one deseeded and finely minced jalapeño and one 4 ounce can of diced Hatch green chilis. Stir the ingredients together, cover the pot and cook over medium to medium-low heat for 90 minutes, stirring occasionally. You will know the Calabacitas is done when the zucchini are soft, silky and golden in color.
Serve the Calabacitas as a main dish or as a side with your favorite tacos, burritos or enchiladas. Enjoy!
Calabacitas
Ingredients
- 2 tbsp olive oil
- 1½ cups chopped onion
- 1 cup chopped bell pepper (yellow, red or orange)
- 1 cup frozen corn
- 3 medium-sized zucchini, chopped (about three cups)
- 1 tsp kosher salt
- 1 tsp cumin
- 1 jalapeño, deseeded and finely chopped
- 1 4 ounce can of diced green chilies
Instructions
- Heat two tablespoons of olive oil in a large Dutch oven or stock pot. Add vegetables and spices and simmer, covered, over medium to medium-low heat for 90 minutes or until the zucchini are tender, silky and golden in color.
- Serve this dish as a main or as a side paired with your favorite tacos, enchiladas or burritos.
- Enjoy!
