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Showing posts with label Vegetarian Meals. Show all posts
Showing posts with label Vegetarian Meals. Show all posts

3/24/2019


A Gordita in Mexican cuisine is a thick corn tortilla with a pocket stuffed with cheese, spicy meats, veggies, or other delicious fillings. 

3/08/2019

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!

    3/07/2019

    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) 


    3/02/2019


    Taste the fresh burst of tomatillos and garlic in our authentic Tomatillo Salsa Verde recipe. Perfect with enchiladas and a great addition to many dishes including tacos, tostadas, and eggs.

    2/25/2019


    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.

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