(Squash in Spicy Sauce)

This is a popular side dish for traditional Southwestern meals. It can become a meal, when topped with browned cubes of beef and covered with a blanket of melted cheese. Just eat with flour or corn tortillas and it is wonderful!


Yield: 6 servings


1 Tablespoon olive or vegetable oil

6 small zucchini or 3 medium zucchini

2 large tomatoes, peeled and chopped

1 large onion, finely chopped

½ cup chopped green chiles

3 ears corn, kernels sliced off

½ teaspoon cumin

½ teaspoon salt or to taste



1. Heat oil in heavy skillet. Meanwhile, slice the zucchini into 1/2 inch slices and place in the skillet to brown on one side. Turn the zuchinni and combine with the tomatoes, onion, green chiles, corn, cumin and salt. Cook over medium-low heat for 15 minutes, or until squash is tender. Taste and adjust seasonings.

Variation: For the browned cubes of beef, cube 1 lb. of sirloin or bottom round into 1 inch cubes and brown in ¼ cup butter. Place the browned cubes of beef on top of the prepared calabacitas and top with 1 cup grated Cheddar. Cover with a tight fitting lid and steam on a low heat for about 3 minutes over medium heat or until the cheese is melted


Maximum Recommended Freezer Storage: 8 months

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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