Cooked - Calabacitas A La Mexicana - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Long recipe. Create sections?

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Calabacitas A La Mexicana

Found mistake?

4.0

1 tablespoon unsalted butter

1 tablespoon canola oil

½ medium white onion, diced (about ½ cup)

1 teaspoon minced garlic

2 jalapeños, seeded, deveined and finely chopped (about ¼ cup)

2 summer squash or zucchini (about 12 ounces), diced (about 3 cups)

2 plum tomatoes, diced (about 1 ¼ cups)

2 teaspoons dried Mexican oregano, plus more for serving, optional

Kosher salt and freshly ground black pepper

Sour cream, for serving

Crumbled queso fresco, for serving

Heat the butter and oil in a large skillet over medium-low heat. Add the onion and garlic and cook until fragrant and the onion is translucent, about 6 minutes.
Add the jalapeños, squash, tomatoes and 2 tablespoons water. Stir in the oregano and 1 teaspoon each salt and pepper. Cover and cook, adding a couple more tablespoons of water about halfway through if the squash seems to be sticking to the bottom of the pan, until the squash is tender, 17 to 20 minutes.
Serve in a bowl with a dollop of sour cream and a sprinkle of crumbled queso fresco. Top with more oregano if desired.

Get the iOS & Android app

Just released with extra features!

Loading...