Tacos with calabacitas

Tacos With Calabacitas

Ingredients: makes 10 tacos (about 5 servings) 

• 10 corn tortillas 

• ~1.5 lbs lean beef (ground or sliced)

• Tip: Use pre-marinated beef for tacos to make it easier! If plain, season with:

• 1 tsp each: cumin, garlic powder, onion powder, chicken bouillon 

• 1–2 tbsp lime juice

• Salt and pepper to taste

• 1 white onion, finely diced

• 2 cloves garlic, minced

• 3 large zucchinis, finely diced into small cubes

• 2 ears of corn, shucked (or ~1½ cups frozen or canned corn)

• ~¼ cup Mexican crema 

• 2 tbsp cotija cheese 

• 2 (15 oz ) cans unsalted black beans, do not drain 

• 1 tsp chicken bouillon powder

• ¼ cup water

• Olive oil 

• Garnish: cilantro, finley chopped green onion, and cotija cheese 

Instructions

1. Cook the Beef

• In a large skillet over medium-high heat, cook the seasoned beef until fully browned and cooked through.

• If using sliced steak, sear both sides and cook to your desired doneness.

• Remove from heat and set aside.

• Store in an airtight container in the fridge until ready to eat.

2. Make the Calabacitas

• In the same skillet, heat a little oil over medium heat.

• Sauté ½ onion until translucent.

• Add garlic and cook for ~30 seconds until fragrant.

• Add the corn. Increase heat to medium high and cook until slightly charred

• Stir in zucchini and cook until the zucchini is just tender (5–7 minutes).

• Add the crema and cotija cheese. Stir to combine

• Season lightly with salt, and pepper to taste

•  Remove from heat.

• Store in an airtight container in the fridge until ready to eat.

3. Beans

• In a small pot over medium heat, add ½ tsp oil. Once heated, add the other half of the onion and sauté until translucent.

• Add the black beans and water. Simmer until beans are very soft 

• Stir in 1 tsp chicken bouillon powder. Add more to adjust to your liking.

• Optional: using a fork, smash the beans until you get your desired consistency. Alternatively, pulse in a blender for 1 second intervals.  

• Store in an airtight container in the fridge until ready to each.

4. Assembly and serve

• Once ready to eat, heat 2 corn tortillas in a dry skillet or microwave wrapped in a damp paper towel for ~20 seconds, until soft.

• Fill each tortilla with beef and a scoop of calabacitas

• Pair with a scoop of black beans  on the side

• Garnish with fresh chopped cilantro, finley chopped green onion, and a sprinkle of cotija cheese 

• Enjoy!