Summer may be over, but here in the Pacific Northwest, we’re still reaping the bounty. As in my tomatoes are just now ripening. Peppers and squash are everywhere — it’s a bit overwhelming finding ways to utilize it all, honestly. So while perusing one of my cookbooks recently,
Tacos de Calabacitas a la Mexicana (adapted from Rick Bayless)
1.5 tbs vegetable oil
1 medium onion, chopped
1 pound tomatoes, chopped and pureed (or use 2/3 of a 28oz. can of a good canned tomato puree, like San Marzano)
2 garlic cloves, chopped
1 lb fresh green chiles ( Bayless called for poblanos only, I used a mix of poblano, jalapeÃ±o, padron and cubanelle)
1.5 lbs zucchini or summer squash (I used pattypan squash), cut into 1/2 inch cubes — about 5 cups cubed
2/3 c crema or plain whole milk yogurt
1 ear of corn, kernels removed (or 1 cup of frozen corn kernels, which I used)
3 tbs fresh cilantro, chopped finely
1/2 cup of your favorite cheese, crumbled or finely grated (I used a smoked jack cheese, but Bayless recommends a crumbled Cotija)
Roast your peppers over an open flame or under the broiler until the skin blackens, turning frequently. Place in a covered bowl or paper bag for 5 minutes, then peel, stem and seed the peppers (I do this under the faucet). Chop roughly and set aside.
In a large skillet, over medium high heat, sautÃ© the onion in the oil until nicely browned, about 8 minutes. Add the garlic, sautÃ© for another minute, and then pour in the tomato puree. Reduce the heat to low, cover, and cook for about 5 more minutes. Bring the heat back up to medium high, add the yogurt, peppers, corn, and squash, and cook until squash is tender, about 8 minutes. Top with chopped cilantro and cheese, and serve in warm tortillas.