CALABACITAS CON CREMA

[Draggingtree]

CALABACITAS CON CREMA

 

Serves 4 to 6

3 tablespoons unsalted butter
¹/₂ cup finely diced sweet onion
2 garlic cloves, minced
¹/₂ teaspoon dried oregano, crumbled
2 pounds squash (can use any summer squash, like zucchini, yellow crookneck, or Mexican grey or tatume), trimmed and cut into ¹/₂-inch-thick pieces
¹/₂ teaspoon salt
3 long green chiles, like Anaheims, trimmed, roasted, peeled, and coarsely chopped
¹/₂ cup Mexican crema (or crème fraîche)

 

In a large skillet over medium heat, melt the butter. Add the onion, garlic, and oregano and cook, stirring once or twice, until lightly colored, about 6 minutes. Stir in the squash, season with the salt, and cook, stirring and tossing often, for 3 minutes. Stir in the green chiles and cook another 3 to 4 minutes, or until the squash is almost tender. Stir in the crema, lower the heat, cover the skillet, and cook, stirring once or twice, until the sauce has thickened, about 3 minutes. Adjust the seasoning and serve immediately.

http://www.texasmonthly.com/story/calabacitas-recipe