Olive oil Onion Jalapeños Tomatoes Water Chicken bouillon or salt Calabacitas Queso fresco
Dice the onions and jalapeño and place them in a big skillet. Cook the onions until they are translucent. 1-2 minutes.
Dice the tomatoes and add them to the skillet. Let this cook for a few minutes.
Add water and chicken bouillon. If you are cooking for vegetarians, you can add salt instead
Dice the calabacitas, give everything a stir and add them to the tomato mixture. Cook until they are fully cooked.
Don’t forget to taste for salt, add more if needed.
Calabacitas a la Mexicana makes a delicious filling for your gorditas, sopes, tacos, or on top of a crunchy tostada. I also added some crumbled queso fresco.