Calabacitas (Squash and Corn with Green Chile)

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For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.

Ingredients

  • 2 zucchini squash, sliced into half moons

  • ½ small white onion, sliced and separated into rings

  • 2 tablespoons vegetable or olive oil

  • 2 cups cooked whole kernel corn

  • ½ cup roasted, peeled and chopped New Mexico green chile

  • 2 teaspoons dried Mexican oregano

  • 1/4 to ½ cup heavy cream

  • Salt to taste

    • Instructions

     

    Heat the oil in a heavy skillet over medium heat and saute the squash and onion until tender but not soft.

    Add the corn, chile, and oregano to the pan and saute for 2 minutes. Stir in the cream and simmer for 3 to 4 minutes to blend the flavors.

     

     

    Green Chile Pesto

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    This Southwestern adaptation of the Italian specialty uses green chile and spinach in place of the traditional basil in the pesto. It has a very concentrated flavor—as do all pestos, so a little bit goes a long way. This pasta topper is also good on grilled meats or fish, burgers, and sandwiches.

    Ingredients

    • 1½ cups chopped fresh spinach

    • ½ cup chopped fresh cilantro or parsley

    • 1 tablespoon chopped fresh basil

    • 6 green New Mexican chiles, roasted, peeled, stems and seeds removed

    • 3 cloves garlic

    • 2 tablespoons pine nuts

    • 1 tablespoon lime juice

    • 1/4 to ½ cup vegetable oil

    Instructions

    Salt and freshly ground black pepper

    Put the spinach, cilantro, and basil in a food processor or blender and pulse to finely chop. Add the chiles, garlic, pinons, lime juice and continue to pulse. With the machine running, slowly add just enough of the oil to make a smooth sauce. Season with salt and pepper.

    New Mexican Green Chile Sauce

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    This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.

    Ingredients

    • 1 small onion, finely chopped

    • 1 clove garlic, minced

    • 2 tablespoons vegetable oil

    • 1 tablespoon all-purpose flour

    • 2 to 3 cups homemade chicken stock

    • 1 cup chopped green New Mexico chile, roasted, peeled, stems removed

    • 1 small tomato, peeled and chopped

    Instructions

    Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to “cook” the flour. Slowly add the broth and stir until smooth.

    Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.

    Grilled Green Chile Cheese Tamales with Avocado Cream

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    Oh no, not a grilled tamale! But it works–if you can keep the corn husks from burning. And for that, be armed with a spray bottle filled with water. These tamales can be served as an entree or as a side dish. You can tie the tamales together with string or with a thin strip of corn husk. Serve with Mexican rice, squash with tomatoes and green chile, and flan for dessert.

    Ingredients

    For the Tamales:

    • 15 dried corn husks

    • ½ cup cornmeal

    • 1/3 cup milk

    • 2 tablespoons butter

    • 1 tablespoon instant masa mix

    • 1 tablespoon sugar

    • 1 teaspoon salt

    • ½ cup whole kernel corn

    For the Green Chile Cheese Filling:

    • 6 to 8 green New Mexican chiles, roasted, peeled, stems and seeds removed, cut in strips

    • 1/3 cup finely chopped onions

    • 6 ounces asadero cheese, coarsely grated or substitute Monterey Jack cheese

    • 1/3 cup chopped black olives

    • Avocado Cream

    • 2 medium avocados, peeled and chopped

    • 2 jalapeño chiles, stems and seeds removed, chopped

    • 2 tablespoons chopped onions

    • 1 tablespoon lemon juice

    • 2 teaspoons chopped fresh cilantro

    • 1/4 teaspoon garlic salt

    To Finish

    • Sour cream, chopped fresh cilantro for garnish

    Instructions

    For the Tamales:

    Place the corn husks in water in a large bowl, weigh down with a plate and soak for 30 minutes or until soft.

    Combine the cornmeal, milk, butter, masa, sugar and salt in a saucepan and simmer for a couple of minutes. Cool and add the corn.

    Drain the husks, pat dry with paper towels, and lay on a flat surface. Place two together, overlapping a little. Spread some of the cornmeal mixture on a husk, cover with chile strips, then onions, olives, and cheese. Place another layer of the cornmeal on top, pull the husks over the top and tie at both ends. Repeat until you have 6 packets.

    Arrange the tamales around the edge of a high heat grill. Cook until the filling sets, turning occasionally, spraying with water to keep the husks from burning. 45 to 60 minutes.

    For the Green Chile Cheese Filling:

    Place all the ingredients for the avocado cream in a blender or food processor and puree until smooth

    To serve, slice open the tamale, spoon in the avocado cream, top with a dollop of sour cream and sprinkle with the cilantro.

     

    Green Chile Pasta

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    Green chile pasta has been popular in the Southwest for many years. It is surprisingly easy to make, and even easier to eat. Just remember that if you are using fresh or canned green chiles, it is necessary to remove all of the liquid, or the excess liquid will interfere with the water measurement.

    Ingredients

    • 1/4 cup drained green chile finely minced or processed in food processor to a paste consistency
      or
      3 tablespoons green chile powder

    • 2 cups flour

    • 1 teaspoon salt

    • 2 eggs, lightly beaten

    • 2 tablespoons vegetable oil

    Instructions

    Using a small, heavy skillet, dry saute the green chile over a low heat until the moisture has evaporated. Allow the chile to cool before it is added to the remaining ingredients.

    Place all of the ingredients in the bowl of the food processor and process until the mixture begins to form a ball, adding more water drop by drop if the dough is too dry. The dough should be firm, but not sticky. Blend the dough for 15 seconds more to knead it.

    Roll out the dough until it is very thin. Cut the dough into the desired shape. Separate the dough, allow it to dry, and cook it in boiling, salted water for 2 to 3 minutes. Drain the pasta and serve it with your favorite sauce.