Make Ahead

Calabacitas

by:
June 28, 2010
5
1 Ratings
Calabacitas
  • Serves 4
Author Notes

My big sister, who lives in New Mexico, taught me these years ago - it's one of my favorite ways to cook squash - it's simple but packs a flavor punch. A note on the chilis - I am of the more / hotter is better school ... but you should taste a wee bit of your chili after roasting and before adding so you can gauge the heat, as chilis tend to vary widely. —aargersi

What You'll Need
Ingredients
  • 2-3 tablespoons olive oil
  • 2 poblano peppers
  • 2 yellow squash
  • 2 zucchini
  • 1/4 red onion
  • 2 cloves garlic
  • 1 cob corn
  • salt
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 1 lime
Directions
  1. Roast your chilis - I do this on the grill but you can do it over a gas burner or in the broiler, use what you have! Blacken the skins and then wrap them in a tea towel for a few minutes. Pull the skins off and rinse the seeds out. Chop them coarsely.
  2. Prep the rest - cut the squashes into bit size pieces. mince the garlic and cut the onion into a large dice. Cut the corn off of the cob into a bowl - catch the "milk" as well (Amanda demonstrates this in the corn chowder video). Rough chop the cilantro.
  3. Heat the olive oil to med - high and add the onion and a pinch of salt. Saute until it is just turning clear, then add the garlic and saute another minute or so. In with the squash, corn and cumin, and saute until they are just tender. Add the chilis, taste and adjust the salt. Stir in the cilantro and juice from the lime, turn off the heat, and serve!
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aargersi

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

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21 Reviews

Ligaff
Ligaff November 18, 2013
My Tia makes this recipe! I was looking for a new one to try out but I guess I'll be sticking to this oldie but goodie recipe tonight.
 
coffeefoodwrite
coffeefoodwrite July 14, 2010
Growing up in New Mexico, my grandma used to make this for us as well. Though she called it "Squash & Corn" -- so glad you posted this recipe! =)
 
aargersi
aargersi July 21, 2010
Where in NM? We live in Taos when I was a kid .... sister is in Espanola now!
 
Happyolks
Happyolks July 14, 2010
Simple and sublime :)
 
cookinathome
cookinathome July 4, 2010
zuchinni and squash are a great combo; great recipe
 
lapadia
lapadia July 2, 2010
aargersi, those dang!@#$ squirrels...anyway, yes i pressure canned to make my relish, used the Ball canning book.
 
dymnyno
dymnyno July 2, 2010
What is with the squirrels this year!@$%^&&&! I have to remind myself to hit the squirrel....do NOT crash the car! I wish that they came out at night...then the coyotes would eat them....sorry, I digress...
 
MrsWheelbarrow
MrsWheelbarrow July 1, 2010
This looks wonderful. I ate a similar dish in Mexico and have wanted to replicate it ever since. Thanks so much for posting it!
 
MissGinsu
MissGinsu June 29, 2010
Sounds tasty! I love the idea of the roasted chilies with the zucchini.
 
aargersi
aargersi June 30, 2010
Roasted chilis make everything better! The smell alone improves the world.
 
lapadia
lapadia June 28, 2010
Delicious…This is great, similar to what we do when it comes time to figure out what else to do with a bountiful garden harvest. I have also made relish, chopped smaller and canned a dozen pints. OH, and thanks for the name!
 
aargersi
aargersi June 30, 2010
You bet! #@^&%$ squirrels got into my garden so I will be headed to the farmer's market for supplies this week ... grr. Do you have to pressure can stuff like this? I am just learning ...
 
TheWimpyVegetarian
TheWimpyVegetarian June 28, 2010
Love this! I make something similar but I've never included zucchini. And I'm with dymnyno - I've never had such a great name for it. I'm of the more the better on chilis too and will be making this really soon!!
 
lastnightsdinner
lastnightsdinner June 29, 2010
My Mexican grandma (and my biggest cooking inspiration) Marina refers to most summer squash as "calabaza", and has her own prep for a "calabacitas" that is similar to this dish. She has told me that there is a particular squash variety in Mexico that has the name Calabaza, but when she moved to Michigan a bazillion years ago, she and others in the recent immigrant community just started referring to the similar squashes they could get by that same name.

At any rate, this sounds lovely, and it's a squash prep that is close to my heart. It's great stuffed into warmed tortillas, too - way to stretch an already thrifty but tasty dish.
 
aargersi
aargersi June 30, 2010
I "quesadillad" my leftovers for lunch yesterday - delish! I wonder if your grandma was referring to those small yellow oval shaped squash?
 
dymnyno
dymnyno June 28, 2010
I think I make this a lot during the summer....but I never had a wonderful name for it before. Still, I like your concise instructions.
 
aargersi
aargersi June 28, 2010
Why thank you! Left to my own devices I often add even more chilis - but that's only when I have just my own digestive system to be accountable for - I am something of a billygoat :-)
 
Sagegreen
Sagegreen June 28, 2010
I love how simple this is! It looks delicious.Thanks.
 
aargersi
aargersi June 28, 2010
Thanks! I either do this or just grill with salt and lemon :-) I am a simple squash gal
 
theicp
theicp June 28, 2010
I'm surprised I haven't heard of this before - but it sounds right up my alley!
 
aargersi
aargersi June 28, 2010
And you soo close to New Mexico :-)