Calabacitas con Elote y Queso
Calabacitas con Elote y Queso·(kah-lah-bah-SEE-tahs kohn eh-LOH-teh ee KEH-soh)
Guisados de Martes (Quick Weeknight Skillets & 'A La Mexicana' Magic)
If you ask a first-generation kid what their house smelled like on a random Tuesday night, it’s this. This isn't restaurant food; it’s a direct descendant of the milpa, the ancient Mexican cornfield. The secret to nailing that visceral memory of a grandmother's kitchen doesn't lie in complex technique, but in unapologetic home-cook truths: a pinch of powdered chicken bouillon for that deep, nostalgic umami, and catching the zucchini right before it turns to mush. It's fast, it's cheap, and when you trap the heat to melt a thick blanket of cheese over the top, it tastes exactly like home.
Ingredients
- neutral oil1 tbsp
- white onion1/2 med
- garlic2 small cloves
- jalapeño or serrano pepper1 med
- Roma tomatoes3 med
- Italian zucchini4 med
- corn kernels1 1/2 cup
- powdered chicken bouillon1 tsp
- fresh epazote1 sprig
- Monterey Jack or Oaxaca cheese1 cup
- kosher salt and black pepperto taste
Method
- 01
Build the aromatic sofrito base.
Heat the oil in a large, deep skillet over medium heat, add the onion, and cook for 2 to 3 minutes until translucent, then stir in the garlic and chile for 1 minute more.
- 02
Create the rustic sauce.
Add the diced tomatoes and chicken bouillon to the skillet, letting them cook down for 4 to 5 minutes until they release their juices and break down into a chunky, savory base.
- 03
Sauté the vegetables.
Stir in the cubed zucchini, corn, and epazote so everything is well coated in the tomato base.
- 04
Cover and simmer.
Reduce the heat to medium-low, cover the skillet, and simmer for 8 to 10 minutes, checking halfway through to stir gently. The zucchini should be tender but still have a slight bite—do not overcook it into mush.
- 05
Melt the cheese off the heat.
Turn off the heat completely, taste the broth for seasoning, and sprinkle the cheese evenly over the vegetables. Put the lid back on and leave it alone for 3 to 5 minutes so the residual steam melts the cheese perfectly without overcooking the squash.
Notes
Modulate the heat.
If you want the incredible aroma of the chile without the searing spice, leave the pepper whole and simply pierce it once with a paring knife before adding it to the skillet.
Substituting epazote.
If you can't find fresh or dried epazote, use a small handful of chopped fresh cilantro and a tiny pinch of Mexican oregano to mimic the earthy depth of the traditional herb.
From Cook Mexican in America.