Calabacitas a la Mexicana

INGREDIENTS

Olive oil Onion Jalapeños Tomatoes Water Chicken bouillon or salt Calabacitas Queso fresco

01

Dice the onions and jalapeño and place them in a big skillet. Cook the onions until they are translucent. 1-2 minutes.

Cook the onion and jalapeño

02

Dice the tomatoes and add them to the skillet. Let this cook for a few minutes.

Add the Tomatoes

03

Add water and chicken bouillon. If you are cooking for vegetarians, you can add salt instead

Add water

04

Dice the calabacitas, give everything a stir and add them to the tomato mixture. Cook until they are fully cooked.

Add the calabacitas

05

Don’t forget to taste for salt, add more if needed.

Taste for salt

06

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.

Enjoy!

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