Coconut Calabacitas
INGREDIENTS
Coconut Reduction
1 Tbsp Olive Oil
1 Can Condensed Coconut Milk
1 Limes
2 tsp Ground Cumin
1 tsp Ground Chipotle
1 tsp Dark Chili Powder
1 tsp Marjoram
1 Bunch Cilantro - Rough Chop Leaves, Mince Stems
2 Garlic Cloves- Minced
1/2 - 1 Jalapeño- Seeded, minced
1/4 Red Onion - Small Dice
Calabacitas
1 Tbsp Olive Oil
2 tsp Ground Cumin
1 tsp Ground Dark Chili Powder
1 tsp Ground Chipotle
2 tsp Marjoram
1/2 - 1 Jalapeno - Seeded, Minced
2 Garlic Cloves - Minced
1 lime
4 oz Mushrooms - ¼’’ thick wedges with stem
¼ Red Onion - 1in slices
1 Zucchini - Small Dice
1 Yellow Neck Squash - Small Dice
Salt - To Taste
Pepper - To Taste
Optional Additional
Ingredients:
1 Cup Frozen Corn, or the Kernels from 2 Cobbs
1 Can Black Beans, Drained
Serve With
Corn or Flour Tortillas
1 Lime
Your Favorite Taco Fixings
DIRECTIONS
Coconut Reduction
Heat Olive oil in a small saucepan on medium heat.
Add Small Diced Red Onion to the saucepan and sweat onions for about 5 min, stirring occasionally.
Add jalapeno, garlic, and cilantro stems to the saucepan and cook about 3 min, stirring occasionally.
In a separate bowl, combine: lime zest, marjoram, dark chili powder, and ground cumin. Add to sauce pan and stir to fully incorporate the spices.
Add coconut milk and stir until smooth. Turn heat to high and bring to a boil, stirring occasionally.
When coconut milk begins to boil, turn heat to low, and reduce to a simmer.
Add ¼ of the cilantro leaves and juice from ½ of the zested lime.
Let simmer about 20-30 min, stirring occasionally until reduced to one quarter of the original amount. After about 15 minutes, begin cooking calabacitas.
NEXT LEVEL TIP:
Toast your spices in a small sauté pan before adding them to the dish to develop a deeper, richer flavor.
Calabacitas
In a small bowl, mix spices, zest of 1 lime, and a pinch of salt. Set aside.
Heat olive oil in a large sauté pan on medium high heat.
Add onion and jalapeno to sauté pan and sauté for about 3 minutes, stirring every minute.
Add mushrooms and cook for 2 minutes, stirring every minute.
Add zucchini and squash, cook for an additional 2 minutes, stirring every minute.
If using, add corn and/or beans, cook for an additional 3 minutes, stirring every minute.
Add spice blend and 1/2 of remaining cilantro and mix until fully incorporated.
Add the juice of zested lime and Lower heat to medium low and let cook for about 5 minutes, stirring occasionally.
When coconut milk is fully reduced, remove from heat, add juice from remaining ½ of zested lime and season to taste.
Add coconut milk reduction to calabacitas, season to taste, remove from heat, let rest for 3-5 min before serving.
Serve with lime wedges, tortillas, and your favorite taco fixings.
NEXT LEVEL TIP:
Before adding the coconut milk reduction to the calabacitas, blend until smooth and pass through a fine strainer to create a silky smooth sauce.
Make sure to share your tacos on Instagram, tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!