Calabacitas
Calabacitas the way home cooks across Central Mexico make them — squash, sweet corn, and tomato simmered until juicy, then finished with queso fresco melting into the pan. Gentle, summery, and ready in under half an hour.
- Time
- 25 min
- Heat
- Yield
- 8 tacos
- Region
- Central Mexico
Ingredients
Calabacitas
To build
Method
Cook the onion and garlic in oil over medium heat until soft and fragrant.
Add the squash with a pinch of salt and cook, stirring occasionally, until it starts to turn golden at the edges.
Stir in the tomatoes, corn, and oregano, cover, and simmer until the squash is tender and the pan is juicy.
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Uncover, fold in half the queso fresco, and let it soften into the vegetables; taste for salt.
Warm the tortillas on a comal until pliable and spotted.
Fill each tortilla with calabacitas and finish with the remaining queso fresco and a drizzle of crema.
Build the plate
