Tacos of Calabacitas

By gnikylime

Delicious. I like to use winter squash, rather than summer squash for a hearty meal.

Ingredients

• Sauce:
• 2 T. vegetable oil
• 1/2 c. diced white onion
• 6 cloves garlic, peeled
• 2 t. toasted dried Mexican oregano
• 1 ancho chile, dry-toasted in a heavy skillet until barely charred, stems and seeds removed, and crumbled, or 1 t. toasted ancho chile powder
• 1 guajilo or New Mexican red chile, dry toasted in a heavy skillet until barely charred, stems and seeds removed, and crumbled, or 1 t. toasted New Mexican chile powder
• 8 plum tomatoes, stem core removed, roasted on a Santa Fe grill or under a broiler until slightly blackened
• 1 t. toasted ground cumin seed
• 1/2 to 3/4 c. water
• Salt to taste
• Taco filling:
• 2 T. butter or vegetable oil
• 1 t. salt
• 2 zucchini squash, diced 3/8- to 1/2-inch square (about 1-1/2 c. diced) (Alternatively, use acorn squash.)
• 2 yellow squash or crookneck squash, diced 3/8- to 1/2-inch square (about 1-1/2 c. diced) (Alternatively, use butternut squash.)
• 5 cloves garlic, peeled and thinly sliced
• 1 t. chopped fresh marjoram or toasted dried Mexican oregano
• 1/2 c. New Mexican green, Anaheim, or poblano chile, flame-roasted on a Santa Fe Grill, or under a broiler and peeled, or use chopped frozen New Mexican chiles (or one small can green chiles).
• 1 cup roasted corn kernels or frozen corn kernels
• 1/2 c. water
• Pepper to taste
• Tacos:
• 24 to 28 fresh corn tortillas
• 8 oz. asadero or Monterey jack cheese, grated

Details

Servings 24

Preparation

Step 1

Sauce:
1. Preheat a heavy skillet or pan to medium heat and add oil. Add onion and garlic cloves; gently saute until onions are translucent and garlic is beginning to brown. Increase heat to high and add oregano, chiles, tomatoes, and cumin; fry for 1 minute more.
2. Add 1/2 c. water and reduce heat to simmer.
3. Allow to cook for 15 minutes and place in a blender, adding more water if needed. Puree to a smooth consistency.
4. Return to pan and simmer for 30 minutes longer, adding more liquid as needed to prevent burning (finished sauce should be about as thick as good spaghetti sauce). Adjust for salt.
Filling:
1. Preheat a heavy saute pan or skillet to medium hot (325 to 345 F). Add oil or butter or a combination of the two.
2. Add squash and salt; cook, sitting often for about 1 minute (until soft).
3. Add garlic and marjoram; cook for about 2 minutes more.
4. Add chiles, corn, water, and black pepper; continue cooking and stirring until most of the liquid has evaporated. Set aside until ready to assemble tacos.
5. When all ingredients are prepared, preheat a comal, griddle, or large skillet to medium heat (325 to 345 F). Brush the griddle with a light coating of vegetable oil, then dip a tortilla in the tomato sauce and place the tortilla on the comal. Place some calabacitas and 1/3 oz. of the cheese on the tortilla; fold in half. Cook on one side for about 1 minute, turn over, and continue cooking for 1 minute more. Repeat with remaining tacos. Serve immediately or reheat in 350F oven. The leftover sauce may be poured over the tacos for garnish.