- 3 to 4 Tbsp. peanut or safflower oil
- 1 1/2 pounds zucchini squash
- 1 1/2 pounds tomatoes
- 1 clove garlic, peeled and finely chopped
- 1 medium onion, finely chopped
- 2 whole chiles serranos
- 1/2 tsp. salt, or to taste
- Heat the oil in a saucepan or fireproof serving dish until it just begins to smoke. Let it cool off a little while you prepare the vegetables.
- Peel, seed, and roughly chop the tomatoes, straining the juice from the tomato seeds.
- Add the squash, tomatoes, juice, and the rest of the ingredients to the pan.
- Cover the pan, and cook the vegetables over a medium flame for 10 minutes, then uncover and cook until the squash is tender — about 40 minutes in all. Scrape the bottom of the pan and stir the mixture well from time to time so that it does not stick.
- Serve hot.
- DK: When the squash is cooked, there should not be any liquid in the pan.
- DK: This is probably the simples way of cooking zucchini in Mexico. It is a very versatile dish, going admirably with poultry, meat, or fish. It can be prepared well ahead of time ans is even better reheated the following day.
- DK: The same recipe can be use for cooking verdolagas (purslane), acelgas (Swiss chard), quelites (wild greens, Chenopodium mexicanum), and espinacas (spinach)
- Steve and Nancy: We use it for chard about as often as for zucchini. Easy and yummy for both. Haven’t tried the other suggestions.
- Steve and Nancy: If we don’t have serranos, we use jalapenos.
Diana Kennedy, The Cuisines of Mexico, p. 258