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Tacos de Calabacitas Recipe

Name: Tacos de Calabacitas
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons minced onion; 1/2 cup diced yellow summer squash; 1/2 cup diced zucchini; 1/2 cup corn kernels, preferably fresh; 1 jalapeño, stemmed, seeded and finely chopped; 1/2 cup diced tomato or quartered cherry tomatoes; 1/4 teaspoon dried oregano; salt; 1/2 cup Monterey Jack cheese, grated; 8 corn tortillas; 1 tablespoon minced cilantro.

NYT Cooking

Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons minced onion

1/2 cup diced yellow summer squash

1/2 cup diced zucchini

1/2 cup corn kernels, preferably fresh

1 jalapeño, stemmed, seeded and finely chopped

1/2 cup diced tomato or quartered cherry tomatoes

1/4 teaspoon dried oregano

salt

1/2 cup Monterey Jack cheese, grated

8 corn tortillas

1 tablespoon minced cilantro.

Method

In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.

Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.

Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.

Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.

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