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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This can be served as a side dish to any mexican meal. Ingredients:
for zucchini |
6 small calabacitas (or zucchini), no more than 3 long |
6 1/4 thick slices mild white cheese (queso fresco) |
2 eggs, separated |
salt |
flour |
vegetable oil for frying |
for sauce |
4 or 5 red-ripe roma tomatoes |
1/2 small white onion |
8oz can chicken broth |
6 sprigs oregano |
sea salt to taste |
Directions:
1. Zucchini:
2. Slice the calabacitas in half, lengthwise. Place one slice of cheese between the slices of each calabacita. Hold the slices of calabacita and cheese together with toothpicks. Dredge each calabacita with salted flour.
3. Beat the egg whites until stiff. Beat the egg yolks until thick and pale lemon in color. Gently fold the yolks into the whites.
4. Heat oil in a frying pan until hot.
5. Coat the floured calabacitas in the egg batter and fry until golden brown. Serve with caldillo.
6. Sauce:
7. Bring a small pot of water to a full rolling boil. Add the tomatoes and boil till the skins split-just a couple of minutes. Remove tomato peels.
8. Place the peeled tomatoes and the onion in a blender. Add a very small amount of chicken broth and blend until smooth.
9. In a frying pan, fry the sauce for about five minutes. Add chicken broth until you have a very thin sauce. Add a sprig of fresh oregano and salt to taste. Cook for another five minutes and remove the oregano.
10. Place Zucchini (calabacitas) on plate and top with tomato sauce(caldillo).
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