Calabacita means "little squash." This spice mix is part of a classic side dish on New Mexican and Mexican tables. A typical mix of summer squash, fresh corn, onions, pepper is all you need to make a yummy vegetable sautee. Make it Suárez, just add the mix!
Recipe:
2 tbsp. Olive Oil
2 Zucchini - cubed
1 medium onion diced
3 plum tomatoes diced
1-2 serrano chiles diced (or sweet red pepper)
2 cups of sweet corn kernels (fresh or frozen)
1/2 cup of vegetable stock
1 tablespoons of Suárez Market Calabacita spice mix
Directions in three stages:
- Dice up squash, serrano, tomato, and onion. In a large sautee pan on med-high, add olive oil, vegetables, and the corn. Allow veg. to cook on med-high heat for about 5-minutes. Watch closely for browning on the edges. Stir to move the juices around and incorporate the brown bits.
- After 5-minutes add tomato and stir. The extra moisture from the tomato will speed up the cooking of the squash. Let the juice caramelize on the sides.
- Add vegetable stock to loosen the brown bits and add one tablespoon of the Calabacita spice mix. Turn down heat to med-low. Let spice, broth and juices incorporate until almost dry. Salt and Pepper to taste. (Optional, garnish with goat cheese or cheddar cheese).
