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Showing posts with label On The Side. Show all posts
Showing posts with label On The Side. Show all posts

March 8, 2019

Calabacitas, a traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn in a cheesy broth.

Calabacitas - Zucchini with Corn

Calabacitas originated in Mexico where hundreds of varieties of squash were cultivated as a staple food in ancient times.

Calabacitas is the Spanish word for little squash. Therefore, it can refer to yellow squash and zucchini which are used to make the traditional New Mexican Calabacitas dish.




Ingredients in Calabacitas

  • Onions: White or Yellow

  • Tomatoes: Can tomatoes, or fresh diced tomatoes

  • Squash: Zucchini, Yellow squash, or combined

  • Corn: Frozen, can, or fresh of cob 

  • Chiles: Diced green chiles and sliced jalapeños

  • Broth: Vegetable  (vegan) or Chicken broth

  • Cheese: Mexican blend, Queso fresco, or Monterey Jack










  • How to Make Calabacitas

    Place the olive oil in a large skillet, or dutch oven over medium-high heat. Add onion and garlic. Sauté for 4-5 minutes.

    Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
     
    Stir in tomatoes.  Stir well. 

    Lower the heat to low/medium, cover, and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more. 

    Serve immediately with warm tortillas.


    Calabacitas





    Calabacitas

     


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    Calabacitas (Zucchini with Corn)


    Calabacitas, a traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn.

    Ingredients:
    • 1/2 cup white onions, chopped
    • 2 garlic cloves, finely chopped
    • 1 (14.5 oz) can diced tomatoes
    • 4 zucchinis, (3 cups) sliced
    • 1 cup corn, frozen, can, or fresh off the cob)
    • 4 oz. can dice green chiles
    • 1 jalapeño, diced
    • 2 tablespoons cilantro, chopped (optional)
    • 1/2 tsp salt, to taste
    • 3 tablespoon olive oil
    • 1 cup vegetable broth, or chicken broth (add more if needed)
    • 1/2 cup Mexican Blend cheese, or Monterey Jack cheese
    Instructions:
    1. Place the olive oil in a large skillet, or dutch oven over medium heat. Add onion and garlic.
    2. Saute for 6-7 minutes.
    3. Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
    4. Stir in tomatoes. Stir well.
    5. Lower the heat to medium-low, cover, and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more. Enjoy!

    March 7, 2019

    Simmer up this sumptuous, rich, and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico





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    Serves 5
    Ingredients:
    1 cup dried black beans, rinsed
    5 cups hot water
    1 small onion, chopped
    1 tsp. garlic minced
    1 jalapeño, diced
    1 tsp. salt
    1 tbsp. vegetable oil
    1 can (14 oz.) diced tomatoes and mild green chiles
    1/2 tsp. ground cumin
    1 tsp. chili powder
    Salt to taste 

    Directions:

    Add all ingredients in a slow cooker on high for 4-5 hours, or low for 6-8 hours. Cook beans until tender, add water as needed. When cooked, mash beans in slow cooker lightly, just enough to thicken the soup.


    Serve with warm tortillas or bolillo slice. Enjoy!


    Optional toppings: Cilantro, avocado slices, red onion slices, queso fresco, Mexican Crema (sour cream) 


    Frijoles Borrachos, which translates to “drunken beans.” Cooked with onions, garlic, beer and bacon, these beans pack a punch of flavor. Serve them on their own with tortillas or as a side dish to grilled steak or chicken.




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    Serves 6

    Ingredients:
    • 1  16 oz package of dry pinto beans, picked over
    • 1  12oz can Dark beer
    • 3 - 4 cups of Water
    • 1 tbsp brown sugar
    • 1 - 2 Jalapenos, stem and seeded
    • 2 medium-sized tomatoes, diced
    • 1 medium-sized onion, diced
    • 3 cloves of garlic, minced
    • 8 oz. of bacon, chopped
    • 1 tsp. chili powder
    • 2 tsp. cumin
    • 1 bunch of Cilantro
    • salt to taste
    Directions:
    • Pick and Rinse the Beans under hot water for 5 minutes.
    • Place the beans in a  slow cooker
    • Pour the Beer on top of the beans.
    • Add the water, Jalapenos, tomatoes, onion, garlic, bacon, brown sugar, Chili Powder, Cumin and Salt.
    • Set the Crock-Pot to Low and cook for 12 hours.  Add cilantro half hour before serving.
    • Serve in bowls with crumbled Cotija cheese and flour tortillas.

    February 25, 2019


     Classic Mexican rice, fluffy, embellished with tomatoes with green chiles and onions is a versatile side dish for all kinds of meat and vegetable main dishes. 
    Rice made with tomato sauce


    Mexican rice in Mexico is red from being cooked with tomato sauce, diced tomatoes, or tomato paste. This "red rice" comes from the name in Spanish: Arroz Rojo

    Rice made with diced tomatoes, no tomato sauce


    Ways to Serve Mexican Rice

    • Mexican Rice with an over-easy egg.
    • Mexican Rice bowl layered with beans, meat, and Pico de Gallo





    This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese.
    Mexican Street Corn
     
    This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.



    How to Make Grilled Mexican Street Corn

    • Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char for about 5 minutes, then turn.
    •  Continue cooking and turning until all sides are slightly blackened.


    Mexican Street Corn




    • Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
    • Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, cilantro, or grated parmesan cheese.








    Mexican Street Corn


    This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese..

    Ingredients:
    • 4 ears of corn
    • 2 tablespoons mayonnaise
    • 1-2 tablespoons freshly squeezed lime juice, or to taste.
    • 1/4 teaspoon chili powder, or to taste
    • Salt and Pepper
    • Grated Parmesan Cheese
    Instructions:
    1. Prepare a grill, with heat medium-high, and rack 4 inches from fire. Put corn on the grill, and cook until kernels begin to char for about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
    2. Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
    3. Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, or grated parmesan cheese.
    4. Optional: Spicy chili powder, cilantro, diced finely, or Tajin seasoning.


    Delicious, healthy, easy to make baked or air fried Tortilla Chips. Great with guacamole, salsas, or for Nachos.

    February 24, 2019


    Easy, refreshing salad to go with any Mexican dish.  This salad takes 10 minutes, with 5 ingredients and you have a delicious side dish. or main dish with diced chicken incorporated in the salad.

    Avocado Tomato Salad with Cilantro-Lime Dressing





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    Ingredients:

    1 lb. cherry tomatoes halved
    2 cucumbers, cubed
    3 avocados, cubed
    1/2 red onion, sliced thinly
    3 tbsp. cilantro, diced

    Optional ingredients: Cooked diced chicken, corn kernels, olives

    Directions:


    Toss lightly tomatoes, cucumbers, avocados, red onion slices, and cilantro in a bowl.


    Cilantro-Lime Dressing Ingredients:

    1 bunch of cilantro leaves, rinsed and pat dried.
    1 jalapeno, stemmed and diced (with or without seeds)
    2 tbsp. minced garlic
    3 tbsp fresh lime juice
    1/2 cup plain yogurt
    1/2 tsp salt
    1/4 tsp black pepper
    6 tbsp extra virgin olive oil

    Mexican Cotija cheese, crumbled
    Salt & Pepper to taste



    For dressing: 

    Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
    Add the olive oil, and blend for a few seconds, until blended.

    Serve tomato salad with the desired amount of dressing, add crumbled cotija cheese, salt, and pepper to taste. 



    February 22, 2019


    Corn tortillas a versatile addition to any meal, from traditional tacos to hearty casseroles. It's hard to beat freshly made tortillas, and this recipe is easy enough for just about anybody.


    Homemade Corn Tortillas with corn press

    February 1, 2019


    Here is a simple easy recipe for Curtido, a type of lightly fermented cabbage slaw, usually made with cabbage, onions, carrots, oregano, and sometimes lime juice. Curtido is commonly served alongside Pupusas, a Salvadoran stuffed masa cake.

    Curtido (Salvadoran Cabbage Slaw)



    Easy to assemble cabbage slaw ingredients; red or green cabbage, onions, carrots, and jalapeños, all thinly sliced and shredded. Place slaw in mason jars, pour the vinegar mixture into jars and seal with lid. Allow Curtido to ferment overnight.


    Vegetables for Curtido, sliced and diced
     

    What to Serve with This:

    Curtido in bowl and jar



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