Serves 4 Warning! You may develop a longing for this dish, which isn’t traditional to Mexico made this way, maybe more New Mexican. Ah well it's just another folk rendition of good food. The melty onions and summer squash, just the right amount of heat in the homemade New Mexican chili sauce; sweet, salty, creamy and warming. Then the way the crepas soak up the juices…I already want to make it again.
Ingredients 1 lb onions/2 medium cut into a small dice 2 lbs mixed yellow and green summer squash cut into a medium dice ¼ cup unsalted butter (½ stick) 4 large New Mexican dried chiles 2 cups drained tomatoes diced 1 ½ cups boiling water Salt to taste about 1 ½ teaspoons 1-2 cups grated Monterey Jack cheese
Instructions Premake crepe batter preheat crepe pan 10 minutes before cooking them Pour boiling water over dried chilies and let steep for ½ hour Saute onions in butter on medium heat for 10 minutes in a large heavy bottomed pan. Add summer squash, stir, cover with a lid and let cook 10 minutes stirring occasionally Puree chilies with water in a food processor or blender and strain through a food mill Now is the time to preheat the crepe pan Add drained tomatoes, and salt to taste Stir, summer squash should be tender Add chili sauce and cook until sauce has reduced to a medium thick coating over vegetables about 8 minutes Preheat oven and set in a plate for crepes Taste and correct for salt, it may need a dash of vinegar. When calabacita is done put it in a serving dish and keep warm in the oven.
Serve with a bowl of grated cheese, calabacita, and plate of warm crepas covered with a cloth. Let the diners use crepas like a burrito to eat with a fork, or tear and stuff in mouth sized pieces. With Love Enjoy!
Yes, we can grow peppers, tomatoes, zucchini and corn here on the Olympic Peninsula, our season is short for heat loving veggies, but oh so good.
Crepes and Mexican food, that not right, is it? Well actually, if you know your history it is. In the 1860s, the French invaded Mexico. Cinco de Mayo commemorates the day in 1862 when an outnumbered Mexican army pulled off a victory over French forces in the Battle of Puebla. But the French would stay another five years before they left Mexico for good, and their stay opened the doors for a French culinary fascination that includes the beloved crepas made today.
Crepes are enormously popular here in Morelia--and all over Mexico. Friends of ours own a small, upscale restaurant called La Crepería, where everything that's served, from appetizers to desserts, is made with crepes. A Mexican woman is often at our neighborhood weekly tianguis (street market) selling crepes, ready to be filled at your home, for 25 pesos/10 crepes. And lordy, when I make crepes for a company dessert you should hear the raves I get! cristinaSep 4, 2010 Link: http://www.mexicocooks.typepad.com
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