Ingredients

The following ingredients have 4 Servings
  • 11 oz. tomatoes (about 3 plum tomatoes)
  • 1 small garlic clove
  • ¼ cup of water
  • 13 oz. Mexican Squash (about 2 medium Calabacitas)
  • 1 tbsp. vegetable oil or olive oil
  • 1 tbsp. butter
  • ¼ cup white onion (chopped)
  • 2 sprigs of cilantro (optional)
  • 7 oz. Mexican Panela Cheese (Queso Panela, diced)
  • Salt to taste

Instruction

  • Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.
  • In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.
  • While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.
  • Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.
  • Just before serving, stir in the diced queso Panela.
  • Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!