Photo: Kevin McCutcheon
CALABACITAS - MEXICAN SQUASH STEW Recipe
11 ingredients
around 5 portions as side dish and many tacos!
openrecipes
This recipe is family classic in México, it's very versatile, as it can be a side dish, a main dish, or used as taco filling, can be made with pork meat or strictly...
Estimated Nutrition (whole recipe, rough)
377
Calories
9g
Protein
17g
Fat
58g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium sized green zucchine (you can substitute 2 of them with yellow squash to add color!) Cut them lengthwise and then slice into 2mm thick "half moons"
- 5 fresh plum tomatoes, peeled.
- Cut in half lengthwise and emove all the insides, cut the pulp into thick strips.
- To peel the tomatoes, cut a small "X" on the bottom of the tomatoes, dip them for 1 minute in boiling water, take them out and dip into ice water, peel.
- 1 half of a big golden onion
- 1 white corn, kernels only. This recipe calls for white corn, which is less sweet than the yellow kind, but you can substitute it if you can't find it
- 2 poblano chiles, stemmed. peeled, veined, seeded and cut into thin strips.
- In order to peel the poblanos, heat a griddle or skillet to medium high on your stove, place the poblanos on the skillet and "roast" until blackened all over, turning them every once in a while, when they are black all over, put them aside, let them cool for a few moments, and place inside a plastic
- 1 and a half cups of hot vegetable stock
- Salt to taste
- Corn oil: 3 tablespoons. If you want to use extravirgin olive oil, choose one with a neutral flavor.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes