Zucchini and corn stew
This zucchini stew is generally topped with queso fresco and Mexican sour cream. This is a vegan version. The ingrediets are almost the same for a salad that is also popular in central Mexico, the only difference is that the cooked tomatoes and the obvious absence of a vinaigrette. You'll need the following ingredients:
- 5 small zucchini, washed and cut in quarters
- half an onion, chopped
- clove of garlic, minced
- 1 large tomato, or two small ones (diced)
- 2 ears of corn
- 1 spring of epazote
- 2 tablespoons of olive oil
- salt and pepper to taste
Usign a sharp knife, slowly slice the kernels off the corn. Using your knife scrape the milk from the ear of corn and set aside. In a large sauce pan with a lid, saute the onion and garlic until they become stranslucent. Add the zucchini and pan fry for about 5 minutes over medium heat. Make sure the onion and the garlic don't start browning. Lower the heat and add the diced tomatoes, corn and corn scrapings. When the tomatoes starts "sweating" and releasing their juice add sal, pepper and the epazote and cover. Add a little bit of water if necessary. Simmer covered for 10 minutes until the zucchini is tender. Serve with warm tortillas. For more pictures of this dish visit my flick account
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