Calabacitas Recipe
Calabacitas is squash and corn.....long traditional meal here, way before Onate came up the Rio Grande in his Lowrider (inside joke) . My favorite way is for all you bacon lovers.... 
Per Serving (!) 1 or 2 slices bacon, chopped and cooked or cooked and crumbled 1/4 onion sliced thin 1 zucchini or yellow squash (if making more than 1 serving, use both) sliced medium thin....or chop, whatever. fresh corn cut from cob or 1/4-1/3 cup frozen corn ....remember, per serving 1 green chile chopped (or 1/4 cup canned or frozen) fresh ground pepper, salt is in the bacon so no more added Shredded cheese for garnish Cook bacon, remove but leave in the fat (OK, take an extra Zocar) Saute onion until starting to get brown on edges Add squash and corn, saute along with the onion until not quite done Add green chile and cooked bacon, cook until warmed through Sprinkle cheese over top......serve. Locally a restaurant (also only restaurant in our area) makes a zucchini enchilada-stacked. If you follow my recipe for calabacitas above, you still need a green chile sauce (or red chile if you prefer) which is made with green chile, garlic, flavored stock (usually chicken or pork) and a thickening agent....flour for example. Add some salt and pepper and cook for a loose gravy like sauce, then: Take corn tortillas, heat them over griddle, lay one down, add half the zucchini mix, add another heated tortilla, add remaining zucchini, top with another heated tortilla, spoon over green chile sauce until properly drenched, add grated yellow cheese and bake or broil until cheese melts and everything is cozy inside. This is one serving (!) but I sneak out 2 of the tortillas and discard. I want what's inside. |
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| As a chile virgin I would like to know if green chiles are hot like jalapenos or mild like bananas? Are the red chiles a mature green chile or something else? |
bestdogs wrote: As a chile virgin I would like to know if green chiles are hot like jalapenos or mild like bananas? Are the red chiles a mature green chile or something else?
As a native of the great north, I had the same question!!! |
| The answer is yes........they can be mild to raging hot. Usually the poblano type chile......the big guys are not nearly as hot as jalapenos. Canned chile will have indications on the can as to hotness......usually mild.
The extra heat is in the seeds and inner veins, less in the meat. So by the time they are processed for canning, the hot portions have been cleaned out. If you buy them fresh, you have to know the variety. California poblanos are pretty mild. Here you can run into a variety and must know Sandia is hot, Big Jim mild to warm, etc. The further away you get from the chile fields, the less likely you'll find the fresh. Pity if your store only sells canned jalapenos.....ask the manager to also carry canned green chiles/mild. Another treat here is fresh frozen chile. It better retains the flavor over canning and is perfect for those of us who don't want to or can't handle a sack of chile.....big gunny sack. As for me, it's a matter of breathing. Somewhere I've developed a problem with the fresh chile oils.....just handling freshly roasted chile to remove the charred skin sends me into coughing fits. Green Eggs and Ham I'm sure Dr. Seuss would be proud: Scrambled eggs with green chile and diced ham. Hash browns on the side....or underneath. Optional green chile sauce over top. |
| Okay, you knew this would get my attn!!! Funny because Mr. J was just asking about some more green chille recipes! I think I like them more than him, but he would argue it!!
I really want a Green Chile Cheeseburger!!!!! Yum. Will definitely have to try your recipe the next time I go to the store. I don't have any fresh veggies! I just used my zucchini to make ratatouille last night! |
Quote: Are the red chiles a mature green chile or something else?
Sorry, didn't answer the later question. Yes, red chile is mature green chile. Due to higher sugar content, it dries and keeps well. Often more complex in taste but the heat remains. The sauce made by breaking apart the chile pods, shaking out the seed (if desired) putting into blender with hot water and whizzing, then strain to remove the left over seeds and skin bits. How many chile per blender.....many. Chile powder is roasted to give that "smoked" flavor. Not my favorite for making sauce. |
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