Best 5 Pueblo Style Calabacitas Recipes

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In the heart of New Mexico, where the sun shines brightly and the air is filled with the scent of roasting chiles, lies a culinary gem known as Pueblo-style calabacitas. This traditional dish, deeply rooted in the Native American and Hispanic cultures of the region, is a symphony of flavors and textures that will tantalize your taste buds. This article presents a collection of authentic Pueblo-style calabacitas recipes that capture the essence of this beloved dish.

Our first recipe, "Classic Pueblo-Style Calabacitas," takes you on a journey to the heart of New Mexican cuisine. With a blend of fresh summer squash, corn, onions, and green chiles, this recipe embodies the rustic charm of the dish. The addition of aromatic spices like cumin, oregano, and chili powder elevates the flavors, while the finishing touch of chopped cilantro adds a burst of freshness.

Next, we explore "Pueblo-Style Calabacitas with Roasted Poblanos." This variation introduces the smoky, slightly sweet flavor of roasted poblano peppers, adding a delightful depth of taste. The combination of roasted poblanos, tender squash, and sweet corn creates a harmonious balance of flavors that is sure to impress.

For those who prefer a vegetarian option, our "Vegan Pueblo-Style Calabacitas" recipe offers a plant-based twist on the classic dish. Using meatless alternatives like tofu or tempeh, this recipe delivers a satisfying and flavorful experience without compromising on taste.

Finally, our "Pueblo-Style Calabacitas Soup" is a comforting and hearty rendition of the dish, perfect for chilly evenings. This creamy soup combines all the classic ingredients of calabacitas, simmered in a rich vegetable broth infused with chiles and spices. The result is a velvety smooth soup that warms the soul and fills the senses with delight.

Embark on a culinary adventure with our Pueblo-style calabacitas recipes, each offering a unique twist on this traditional New Mexican dish. Whether you prefer the classic version, the roasted poblano variation, the vegan option, or the comforting soup, these recipes promise an unforgettable taste experience that will transport you to the heart of the Land of Enchantment.

Here are our top 5 tried and tested recipes!

PUEBLO STYLE CALABACITAS



Pueblo Style Calabacitas image

A vegetable melange influenced by Pueblo cuisine, this simple dish makes an awesome breakfast, served with fried green tomatoes and corn muffins. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day). Enjoy!

Provided by Sharon123

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup yellow onion, minced (or white, red, or green)
1 cup anaheim chili, minced (or use poblano chiles)
1/2 teaspoon salt (or more to taste)
1 -2 teaspoon chili powder (optional)
2 cups zucchini, diced
2 cups whole kernel corn (cut from 2 ears, or defrosted frozen corn)
2 teaspoons garlic, minced
3/4 cup cooked pinto beans (half a 15 oz. can-optional)
grated monterey jack cheese or cheddar cheese
fresh ground black pepper
lime wedge

Steps:

  • Place a medium skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
  • When hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chlle powder, and cook, stirring often, for 8-10 minutes, or vegetables become quite soft.
  • Add the zucchini, corn, garlic, and beans, if using, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Make sure not to overcook the zucchini. Remove the pan from the heat.
  • Sprinkle in the grated cheese to taste and stir to distribute it as it melts. Add black pepper and more salt, if needed to taste.
  • Serve hot, warm or at room temperature, along with lime wedges to squeeze over, on the side of each serving. Enjoy!
  • Note:.
  • You can make this up to several days ahead. Store it in a tightly covered container in the refrigerator, and reheat in a microwave or in a covered dish in a 300*F. oven.
  • Anaheim and poblano chiles are moderately hot. For a milder flavor, remove and discard the seeds. Wash your hands after handling these or any hot peppers. You can also substitute canned green chiles.
  • Fresh corn, shaved right off the cob, is perfect. But defrosted frozen corn is fine too.

MEXICAN CALABACITAS



Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by Miss Annie

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon corn oil
1 medium yellow onion, chopped
3 -4 medium zucchini, sliced
1 large tomatoes, chopped
1 (15 ounce) can whole kernel corn, drained
3 tablespoons green chili peppers, chopped
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet, cook onions for 2-3 minutes in oil over medium heat, until soft.
  • Add zucchini and tomatoes.
  • Cook for 2-3 minutes, until squash and tomatoes are tender.
  • Stir in corn, chile, salt and 1 cup of the cheese.
  • Pour this mixture into a greased casserole and sprinkle remaining cheese over top.
  • Bake at 350º for 15-20 minutes, or until cheese on top is melted.

Nutrition Facts : Calories 316.5, Fat 16.7, SaturatedFat 9.3, Cholesterol 44.5, Sodium 784.3, Carbohydrate 31.3, Fiber 4.9, Sugar 8.2, Protein 16

CALABACITAS



Calabacitas image

Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.

Provided by A. P. Newman

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ green bell pepper, diced
1 small sweet onion, diced
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup half and half
1 cup corn kernels
½ cup shredded Monterey Jack cheese

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g

CALABACITAS



Calabacitas image

This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.

Provided by cookiedog

Categories     Corn

Time 37m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, chopped
4 teaspoons olive oil
4 medium summer squash (cubed or sliced) or 4 medium zucchini (cubed or sliced)
1/2 cup chopped green chili
1 (16 ounce) can whole kernel corn, drained (fresh corn is even better)
salt and pepper
1/4 cup milk
1/2 cup grated cheese

Steps:

  • Saute the onion in oil.
  • Add the squash and chilies.
  • Mix and cook, covered, for 20 minutes.
  • Add the corn and seasonings and cook 5 minutes longer.
  • Add the milk and cheese, stirring constantly to prevent sticking until cheese melts.

Nutrition Facts : Calories 161.2, Fat 6.7, SaturatedFat 2.3, Cholesterol 7.5, Sodium 354.5, Carbohydrate 23.2, Fiber 3.5, Sugar 6.2, Protein 6.3

MEXICAN CALABACITAS



Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by LorenLou

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Steps:

  • Place oil and chopped garlic in a large skillet, over medium heat.
  • Add zucchini and onion, cooking until onion is tender.
  • Add corn and tomatoes.
  • Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
  • When mixture is well heated, add cheese, mix and serve.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your calabacitas.
  • Don't overcrowd the pan. If you do, the vegetables will steam instead of sautéing and they won't get as flavorful.
  • Cook the vegetables until they are tender but still have a little bit of crunch. You don't want them to be mushy.
  • Season the calabacitas to taste. You can use salt, pepper, garlic powder, onion powder, chili powder, or any other spices that you like.
  • Serve the calabacitas immediately. They are best when they are hot and fresh.

Conclusion:

Pueblo-style calabacitas is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with fresh vegetables and has a flavorful sauce. You can serve it as a main course or as a side dish. No matter how you serve it, you are sure to enjoy this classic Mexican dish.

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