(Adrianna Adarme of Fresh Tastes)
Calbacita Tacos
(Recipe Credit: Adrianna Adarme of Fresh Tastes)
Yield: Serves 6
Ingredients
- Calbacitas:
- 1 tablespoon olive oil
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground Ancho chile powder
- 1/4 teaspoon ground cayenne pepper
- 1 small zucchini, diced
- 1 small squash, diced
- 1 ear of corn, kernels removed
- Salt to taste
- For Serving:
- Guacamole
- Corn or flour tortillas
- 2 ounces cotija cheese, crumbled
- Limes, for serving
Directions
- In a large saucepan or skillet, set over medium heat, add the olive oil. When warm, add the diced onion and cook until softened, about 5 minutes. Next, add the garlic and spices; mix until the onions are thoroughly coated in the spices. Then add the zucchini, squash and corn. Give it a good mix and cook until slightly softened, about 10 minutes, stirring the mixture intermittently. Salt to taste. I ended up adding about 1 teaspoon.
- To assemble the tacos, fill the corn tortillas with a few spoonfuls of the zucchini mixture. Top with a sprinkling of cotija cheese and a dollop or two of guacamole.
