Calabacitas -- Mexican-Style Zucchini |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From the Family Circle magazine, ca. 1982. Ingredients:
1/4 cup butter |
2 lbs round steaks, cut into 1-inch cubes |
5 medium zucchini, thinly sliced |
2 cups corn (fresh, frozen or canned is fine) |
1 (4 ounce) can chopped green chilies |
2 garlic cloves, peeled and minced |
2 teaspoons salt |
1 pinch oregano (mexican oregano preferred) |
1/4 teaspoon ground cumin |
3 ounces cheddar cheese, grated (about 3/4 cup) |
Directions:
1. Melt butter in large skillet; add steak cubes, a few at a time and remove to a bowl as they brown.
2. Saute zucchini until slightly tender, about ten minutes.
3. Return meat to skillet; add corn, chilies, garlic, salt, oregano and cumin.
4. Cook, stirring occasionally until meat is tender, about ten minutes.
5. Add cheese; stir until blended.
6. Serve while hot.
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