Thursday, April 26, 2012
Calabacitas with Beef Skewers (zucchinis small pumpkins )
For the stew:
1 medium onion, chopped
1 large jalapeno, diced
4 roma tomatoes, chopped in mid-size chunks
2 summer squash, peeled and cut to mid-size chunks
1 Tablespoon flour
2 cloves garlic, crushed
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1/2 teaspoon oregano
1/4 teaspoon cumin
1 can tomato sauce
2 cups water (more as needed during simmering)
2 ears of corn, kernels removed
In a medium or large pot, saute the diced onion and jalapeno.
Reduce heat; add tomatoes and squash.
Coat with flour and seasonings.
Add tomato sauce, 1-2 cups water, and corn kernels.
Let simmer for about 2 hours.
For the grill:
1 small beef tenderloin
Oil and pepper for coating
Slice Beef tenderloin into 1-inch strips.
Place in plastic bag and coat with oil, black pepper.
Slice calabacitas lengthwise and coat lightly with oil and black pepper or oil-based salad dressing.
Skewer the beef strips and place on grill - about 5-7 minutes each side.
Place calabacitas in metal basket or directly on grill. About 4-6 minutes each side.
Note: grilling times depend on thickness of food and heat of the fire.