Santa Fe-Style Calabacitas Recipe

Name: Santa Fe-Style Calabacitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium green chile, oil-roasted, peeled, cored, and seeded (page 154); 2 tablespoons vegetable oil; 1 medium yellow onion, halved and thinly sliced; 1 tablespoon plus 1 teaspoon chopped fresh marjoram; 3 cloves garlic, minced; 1/4 pound yellow squash, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons; 1/4 pound zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons; 1 cup fresh corn kernels (from about 1 ear fresh corn); 1 small Roma tomato, cored, seeded, and diced; 1 tablespoon chopped fresh cilantro leaves; Kosher salt and freshly ground black pepper; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Pumpkin seed pesto (page 33) or basil pesto

Servings: persons

1 medium green chile, oil-roasted, peeled, cored, and seeded (page 154)
2 tablespoons vegetable oil
1 medium yellow onion, halved and thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh marjoram
3 cloves garlic, minced
1/4 pound yellow squash, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons
1/4 pound zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons
1 cup fresh corn kernels (from about 1 ear fresh corn)
1 small Roma tomato, cored, seeded, and diced
1 tablespoon chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pumpkin seed pesto (page 33) or basil pesto

1
Cut the prepared green chiles into 1/4-inch-thick strips (rajas); set aside.
2
In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and marjoram until the onion begins to caramelize, about 5 minutes.
3
Add the garlic, cover the pan, and cook 5 minutes more.
4
Add the yellow and zucchini squashes and corn kernels and cook, tightly covered, until the squash is tender, about 15 minutes.
5
Add the chile, tomato, and cilantro, and season with salt and pepper.
6
Cook, uncovered, another 2 minutes so the flavors can blend.
7
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
8
To serve, lay the tortillas side by side, open face and overlapping on a platter.
9
Divide the filling equally between the tortillas and top with salsa and pesto.
10
Grab, fold, and eat right away.
11
Or build your own taco: lay a tortilla, open face, in one hand.
12
Spoon on some filling, top with salsa and pesto, fold, and eat right away.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium green chile, oil-roasted, peeled, cored, and seeded (page 154), 2 tablespoons vegetable oil, 1 medium yellow onion, halved and thinly sliced, 1 tablespoon plus 1 teaspoon chopped fresh marjoram, and more.

Yes, Santa Fe-Style Calabacitas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Santa Fe-Style Calabacitas

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