Tacos meant to use up all that zucchini and summer squash coming our way:
Tacos de Calabacitas
from:
http://dinersjournal.blogs.nytimes.c...e-calabacitas/
Yield 4 servings
Time 30 minutes
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1/2 cup diced yellow summer squash
1/2 cup diced zucchini
1/2 cup corn kernels, preferably fresh
1 jalapeño, stemmed, seeded and finely chopped
1/2 cup diced tomato or quartered cherry tomatoes
1/4 teaspoon dried oregano
salt
1/2 cup Monterey Jack cheese, grated
8 corn tortillas
1 tablespoon minced cilantro
Method
1. In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
2. Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
3. Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
3. Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.