Calabacitas con Elote y Queso
Calabacitas con Elote y Queso·(kah-lah-bah-SEE-tahs kohn eh-LOH-teh ee KEH-so)
La Olla en la Estufa: Weeknight Comida Casera
Six o'clock on a Tuesday, the cast-iron skillet releases the scent of simmering beans and toasting corn. The squash softens. The onions sweeten. The Monterey Jack cheese binds it all together. Forget drowning the stew in chicken broth and heavy cream. The secret here is restraint: cook the vegetables tightly covered in their own juices. It uses standard supermarket staples and comes together quickly. Keep a warm tortilla close, and scoop it straight from the pan.
Ingredients
- neutral oil or bacon fat2 tbsp
- white onion1/2 med
- garlic2 cloves
- jalapeño or serrano pepper1 med
- zucchini or yellow summer squash1 1/2 lb
- sweet corn kernels1 1/2 cup
- Roma tomatoes2 med
- kosher salt1/2 tsp
- black pepper1/4 tsp
- chicken bouillon powder1/2 tsp
- Monterey Jack or Oaxaca cheese1 cup
- fresh cilantro1/4 cup
Method
- 01
Sauté the aromatic foundation until fragrant.
Heat the oil or bacon fat in a large skillet or Dutch oven over medium-high heat. Add the chopped white onion and cook until softened and translucent, about 3 to 4 minutes. Toss in the minced garlic and diced jalapeño, cooking for another minute until the volatile oils release and fill the room.
- 02
Introduce the squash, corn, and tomatoes to the skillet.
Add the diced zucchini, corn kernels, and tomatoes, then sprinkle evenly with the salt, black pepper, and chicken bouillon powder. Give everything a thorough stir so the vegetables are coated in the aromatic oil.
- 03
Cover tightly and let the vegetables steam in their own juices.
Do not add water. The salt will immediately draw moisture from the zucchini and tomatoes. Drop the heat to medium-low, cover with a tight-fitting lid, and let them gently steam for 10 to 12 minutes. Stir once halfway through. When a light, sweet broth forms at the bottom of the pan and the squash is tender but not mushy, the dish is ready.
- 04
Remove from the heat, stir in the cilantro, and melt the cheese.
Take the skillet entirely off the stove and stir in the fresh cilantro. Sprinkle the shredded cheese evenly over the top, put the lid back on, and let it sit for 3 to 5 minutes. The residual heat will melt the cheese into a luxurious blanket without breaking the dairy fats.
Notes
The Grandmother's Secret.
Never add chicken broth or water to this dish. Cooking the vegetables en su jugo (in their own juices) is the canonical technique that preserves their delicate, natural sweetness and prevents them from turning to mush.
Southwestern Variation.
For a smoky New Mexican flair, swap the fresh jalapeño for a half-cup of canned diced Hatch green chiles.
From Cook Tex-Mex.