"Colache".- From the North of Mexico, more or less, a family favorite!

 

"Colache".-  It's supposed to be from the Noreast of Mexico but honestly I've seen it in a lot of places, one of those dishes that Grandma used to feed the kids.... I've never seen it in a restaurant but just in people's homes. Not in mine but I saw it at a Pot-Luck once and decided to make my own. There are many variations due to region, budget, weather, etc. This is the recipe my kids grew up with and holds fond memories for us....

I have to mention that when living in the US, the Zucchinni is dark green and slender and much more bitter than the tender "calabacita" in Mexico and so tasty. I tried everything to get rid of the bitterness of the Zucchinni but it only lessened a small bit, so try and get young and tender ones, ok? I've enclosed pictures of both, ok? You might need to go to a Mexican or Latin Market... First is Zucchinni, Second Calabacita....

Also called "Colichi" or "Calabacitas a la Mexicana" or "Guisado de Calabacita Tierna"....

To make it I used:

2 Tbl Butter, I always use Salted but that's just me

1/2 White Onion, chopped in small pieces

1/2 - 1 cup corn kernels, you can use frozen

1 tsp Dill, dried

Salt and Pepper, fresh ground

1 - 2 pinch Chile de Arbol Powder, I use a very hot Indian one we love

2  Calabacitas, cut in half lengthwise then sliced across

2  Roma Tomatoes, chopped, but you can use any kind you like

2 - 3 Garlic cloves, chopped fine

1/3 cup melting cheese, grated, your choice, we've used them all

1 Tbl Cilantro leaves, chopped

In a pan put the butter and once melted add the onion and stir fry until tender. Add the corn, the salt and pepper plus the chile (if you're using) and cook them together for 2 - 3 minutes

Now add the Calabacitas and allow to cook and soften for another 2 - 3 minutes. You can cover the pan if you like but just briefly

Once they've softened some, add the tomato and dill and mix everything together. Taste to check that your seasonings are good.

If you like the flavors you can add the cheese evenly over top, turn off the heat and allow the cheese to melt, once melted add the Cilantro and allow everything to rest for about 5 minutes before serving.

NOTE:    This is the basic, yet a very complete version, but I'm sure you can see how many things you could be adding, right? Vegetarian, Main Dish or Side Dish, be flexible and create your own version.

I have added Roasted Poblano Chile Strips, Red, Yellow or Green Bell Peppers, Caramelized Onions, Leeks, cooked potatoes, Carrots, Peas.... you get the idea

I hope you like this very simple dish, we love it!