serves four
From Socorro Segundo, El Centro California. Socorro spoke very little English and I spoke no Spanish, but we managed to share recipes. Shopping together was a real adventure, with lots of pointing and enunciating things in two languages. Somewhere along the way we became friends. This recipe is one of my favorites that she passed down to me. Socorro was heavy on the garlic and cheese, and it was delicious. This dish is called calabacitas, Mexican succotash, little squash and probably a few more names I haven’t run across. No matter what name it goes by, it is very versatile in its ingredients and easy to make. This makes a nice side dish or make a vegetable taco out of it, any way you choose to use it I think you will like it.
1 Roma tomato, seeds removed
1/8 C chicken broth or (I use 1 Tb Better than Bouillon & 2 Tb Water)
2-3 medium zucchini or Mexican squash (about 9”) or make a mixture of yellow and green squash.
1 cup frozen sweet corn
½ – ¾ C sweet yellow onion chopped
1/2 C grated Monterey Jack Cheese or Asadero cheese
2 cloves of garlic or ½ tsp powdered garlic (a little more if you love garlic)
1 lg green chili (Anaheim), roasted, peeled, and chopped
2 tbs canola or olive oil (Socorro used lard)
1/8 tsp salt and pinch of pepper to taste, if using Queso Fresco you may not need salt
Optional:
1/8 tsp Mexican oregano
Queso Fresco cheese to sprinkle over dish
If you want less cheese omit the Monterey jack cheese and sprinkle ¼ C or less, of Queso Fresco cheese into the mix and a little spread on the top of dish before serving.
Note:
When choosing a Mexican cheese remember Panela, Queso Fresca or Queso Blanco will not melt when heated but add a nice of flavor crumbled into dishes. I love Queso Fresca, but be careful with adding extra salt when using this cheese at it is a bit salty in itself.
Chop squash into 1/4 to 3/8″ chunk and set aside.
Sauté chopped onion, diced tomato and chili in oil until onions are sweated.
Add corn and garlic sautéing a couple more minutes.
Stir in squash adding chicken broth, oregano if using, and 1/8 tsp salt.
Cover and simmer for 5 minutes.
Check to see if any liquid is needed.
You may find there is too much liquid as the squash cooks, if so remove lid.
When squash is almost tender, drain off any excess liquid leaving about 1/3 -1/4 C so mixture doesn’t scorch, add pepper to taste and carefully mix in the cheese so the squash doesn’t break up.
Taste test for salt and pepper, (garlic powder?) and simmer until squash is fork tender. Try not to overcook, the squash should still be well formed.
At this point you can either serve or place in oven broiler, sprinkle on a little more cheese and toast the cheese.