Saturday, July 8, 2017

Chorizo Calabacitas with Frijoles Mexicanos

For the beans, cooked a pound and a half of pinto beans.  Drained them.  Added lots of garlic, jalapeño, cilantro, cumin, chili powder, diced tomato and cooked for a while afterwords. Had to add some water back in.

For the calabacitas, sautéed over high heat in batches zucchini with cumin, chili powder and oregano. Removed from pan, then cooked chorizo and onion.  Added garlic, then corn, zucchini and chilis.  Seasoned probably.

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