📝 About This Recipe
A cornerstone of Southwestern home cooking, Calabacitas is a vibrant celebration of the harvest, blending tender summer squash with the smoky heat of New Mexico chiles. This soul-warming dish bridges the gap between a hearty side and a light main, offering a creamy, savory profile balanced by the pop of sweet golden corn. It’s a versatile Tex-Mex classic that captures the rustic, earthy essence of the high desert in every bite.
🥗 Ingredients
The Vegetables
- 2 medium Zucchini (diced into 1/2-inch cubes)
- 2 medium Yellow Squash (diced into 1/2-inch cubes)
- 1.5 cups Sweet Corn (fresh kernels cut from the cob or frozen)
- 1 medium White Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 pieces Roma Tomatoes (seeded and chopped)
The Aromatics and Spice
- 1/2 cup Hatch Green Chiles (roasted, peeled, and chopped (mild or medium))
- 2 tablespoons Unsalted Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/4 cup Heavy Cream (optional, for richness)
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Prepare all your vegetables by dicing the zucchini, yellow squash, and onion into uniform pieces to ensure even cooking.
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2
In a large, heavy-bottomed skillet or cast-iron pan, heat the olive oil and butter over medium-high heat until the butter is foamy.
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3
Add the diced white onion to the skillet. Sauté for 4-5 minutes until the onion becomes translucent and just begins to turn golden at the edges.
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4
Stir in the minced garlic and cook for 60 seconds until fragrant, being careful not to let it burn.
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5
Add the diced zucchini and yellow squash to the pan. Increase the heat slightly and sauté for 6-8 minutes, stirring occasionally, until the squash is tender-crisp.
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6
Incorporate the corn kernels and the chopped green chiles. Stir well to distribute the heat and smoky flavor throughout the vegetables.
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7
Season the mixture with salt, black pepper, cumin, and the Mexican oregano. Remember to crush the oregano in your hand to release its essential oils.
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8
Fold in the chopped Roma tomatoes. Cook for another 3-4 minutes until the tomatoes soften and release their juices, creating a light natural sauce.
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9
If using, pour in the heavy cream. Reduce the heat to low and simmer for 2 minutes, allowing the liquid to thicken slightly and glaze the vegetables.
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10
Taste the Calabacitas and adjust the salt or chile levels according to your preference.
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11
Remove the skillet from the heat. Sprinkle the crumbled queso fresco and fresh cilantro over the top.
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12
Cover the pan for 1 minute to allow the cheese to soften slightly before serving warm directly from the skillet.
💡 Chef's Tips
Use fresh Hatch green chiles when in season; otherwise, high-quality canned whole chiles that you chop yourself are a great substitute. Avoid overcooking the squash; it should have a slight 'bite' (al dente) rather than being mushy. If the dish looks too dry, add a splash of chicken or vegetable broth to create more steam and moisture. For a vegan version, omit the butter, cream, and cheese, and add a squeeze of fresh lime juice for brightness. Pat your squash dry after washing to ensure it sautés properly instead of steaming in the pan.
🍽️ Serving Suggestions
Serve as a side dish alongside grilled skirt steak or achiote-rubbed chicken. Use it as a hearty vegetarian filling for soft corn tortillas or crispy tacos. Top with a fried egg for a traditional and filling Southwestern breakfast. Pair with a crisp Mexican lager or a chilled Hibiscus (Jamaica) iced tea. Serve over a bed of fluffy cilantro-lime rice for a complete meatless meal.