From the Tacos, New Mexico Style from the June 2017.
Makes about 1 dozen
Many vegetarian tacos are as simple as beans or potatoes wrapped in a tortilla. These ones rock it New Mexico style, with our best-loved vegetable sauté filling the tortillas. You can satisfy many a carnivore with these.
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 pounds mixed summer squash, such as small zucchini, yellow crooked-neck squash, or light-green-skinned Mexican calabacita, sliced thin
- 1 medium onion, chopped fine
- 2 cups corn kernels, fresh or frozen
- 1/2 cup chopped roasted mild New Mexico green chile, fresh or thawed frozen
- 1/2 teaspoon salt
- 18 fresh corn tortillas, warm
- 4 ounces crumbled fresh goat cheese or 1 cup (4 ounces) shredded mild cheddar or Monterey Jack
- Warm the butter and oil in a large skillet over medium heat. Add the squash and onion. Sauté for 10–15 minutes, until the squash is well softened. Stir in the corn, chile, and salt. Cover and cook for about 10 minutes more, until all the vegetables are tender. Uncover and cook briefly until any standing liquid has evaporated.
- Spoon the calabacitas mixture into a bowl and serve along with the tortillas and cheese. Let guests construct their own tacos and enjoy right away.