Ingredients
Units
- 1 onion, chopped into small cubes
- 2 cans (14 ou.) diced tomatoes fire roasted
- 1 teaspoon Habanero sauce, if you want the filling spicy use 1 tablespoon
- 4 calabacitas, zucchini, or summer squash cut into cubes
- 1 corn ear or 1 cup of frozen corn
- 1 cup cream (used Crema Mexicana if possible)
- 1 leaf of epazote (Mexican herb) or 3 tablespoons chopped cilantro
- salt, oil
to serve,
- 16 corn tortillas
- Queso Fresco
- Crema Mexicana
- limes
Instructions
- In a large skillet or saucepan, heat one tablespoon of oil over medium-high heat and add the onion. Cook, occasionally stirring, for 8 minutes.
- Add tomatoes and Habanero sauce, stir, and cook for 6-8 minutes until all the juice has evaporated from the tomatoes.
- Add the zucchini, corn, cream, and salt, and stir. Cook for 8 minutes, until vegetables are “al dente,” not mushy.
- Taste and adjust the seasoning.
- To serve, heat the tortillas in a skillet or comal, slightly browned on each side.
- Fill with Calabacita. Add queso fresco, crema Mexicana, a dash of lime, and more salsa.
Notes
Recipe sponsored by TABASCO in 2016. All opinions are my own.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Stove
- Cuisine: Mexican