Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)

Name: Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 3 ears fresh corn on the cob; 3 servings Fresh corn tortillas; 6 garlic cloves, minced; 113 grams Mexican cheese, grated (chihuahua or even queso fresco); 118 milliliters Mexican crema, creme fraiche, or sour cream; 2 fresh poblano chiles; 3 servings Salt and black pepper; 227 grams squash, cut into 1-inch wedges; 1 large white onion, thinly sliced

Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)

Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos) might be just the main course you are searching for. This recipe serves 3. Watching your figure? This gluten free recipe has 446 calories, 17g of protein, and 23g of fat per serving. Head to the store and pick up garlic cloves, ears corn on the cob, corn tortillas, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 350°F. Meanwhile, cut off the corn kernels from the cobs. Break the cobs in half, and then place in a saucepan with 2 cups of water. Bring to a boil, and then reduce heat to medium. Cook for 30 minutes.

Ingredients you will need

Corn Kernels

Water

Equipment you will use

Sauce Pan

Oven

Meanwhile, blacken the skins of the poblanos by placing them on top of a burner on the stove. Cook them until they are charred all over, turning often, and then transfer to a plastic bag.

Ingredients you will need

Poblano Pepper

Equipment you will use

Ziploc Bags

Stove

Let them hang out for at least 10 minutes. Then peel off their skin, remove the stems and seeds, and then cut into 1/4 inch thick strips.

Ingredients you will need

Seeds

In a large iron skillet, melt the butter over medium heat. Then add the onions. Cook until transparent, about 5 minutes or so. Then add the corn kernels, squash wedges, and garlic. Cook for about 10 minutes, stirring often.

Ingredients you will need

Corn Kernels

Butter

Garlic

Onion

Squash

Equipment you will use

Frying Pan

Add the poblano strips and cook for an additional 10 minutes.

Ingredients you will need

Poblano Pepper

Strain the liquid away from the corn cobs.

Ingredients you will need

Corn

Pour 1/2 cup of the liquid into the pot with the squash and poblanos, along with the epazote. Cook for 5 minutes. Turn off the heat, and add the crema. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Poblano Pepper

Epazote

Squash

Mexican Crema

Equipment you will use

Pot

Sprinkle the cheese on top.

Ingredients you will need

Cheese

Transfer the skillet to the oven and bake for 15 minutes.

Equipment you will use

Oven

Frying Pan

Serve with corn tortillas.

Ingredients you will need

Corn Tortilla

Equipment

Ingredients

Servings:

1Tbsp

butter 3

ears fresh corn on the cob 3servings

Fresh corn tortillas 6

garlic cloves, minced 113grams

Mexican cheese, grated (chihuahua or even queso fresco)118milliliters

Mexican crema, creme fraiche, or sour cream 2

fresh poblano chiles 3servings

Salt and black pepper 227grams

squash, cut into 1-inch wedges 1large

white onion, thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.