|Calabacitas and Steak Hash|
I usually go to the grocery store with a list in hand and recipes laid out. This other week, I had my grocery list for everything I needed to prepare for a party, but I didn't have the foresight to plan for meals for the week ahead. So I stood in the produce section of Smith's staring at the the vegetables wondering what I could make. (And trying to remember recipes I've pinned onto Pinterest.) I happened to be in front of the squash and potatoes when they announced on the intercom that they had a new shipment of hot and mild green chiles. Then I had a great thought about making a hash with calabacitas. (While calabacitas refers to squash in Spanish, in New Mexico we refer to calabacitas as a traditional dish with sauteed corn, squash, zucchini, and green chile.) I had a package of frozen green chile my gandma had given me, so I picked up potatoes, zucchini, and squash. Then as I passed through the meat section, I picked up some sirloin thinking that would make a great addition as well.
When I get to making the meal, I'm so excited thinking of all the great flavors this hash would make. I prepared some of my Grandma's Famous Fried Potatoes, then started preparing the calabacitas. I was praying the calabacitas would come out because I'd never actually made it before and just prepared it the way I thought it should be prepared. Shouldn't be that hard, right?
Well, we sat down at the dinner table and started talking. Joe mentioned something about corn and I stared at the hash and told Joe, "I totally forgot to put corn in the calabacitas, didn't I? Really, how did I forget that?"
So guess what? I made it again for dinner this week. With the corn, thank you very much! So you'll see pictures of the hash with and without corn. Yes, I forgot the corn. Yes, I know corn is one of the main ingredients for calabacitas. I got a lot on my mind these days! But it tasted good with and without the corn. :-)
In the next few days, I'm also going to be posting a recipe for a remixed version of the New Mexico Pile-Up... a Calabacitas Hash Pile-Up that I made with the leftovers. (That post will have pictures without corn because I didn't want to take pictures again when I made this the second time for dinner, haha.)
|Our wine with dinner! A New Mexico white wine.|
Calabacitas and Steak Hash
a Tortillas and Honey original recipe
3 large Idaho potatoes, cut into quarters and sliced to 1/4 inch slices
1-2 Tbs. butter (or Smart Balance)
1/2 large onion, diced
pinch of sugar
1 yellow squash, diced
1 zucchini, diced
1 tsp. minced garlic
1/4 tsp. powdered garlic
2/3 - 3/4 c. chopped, roasted New Mexico green chile
1 c. frozen or fresh corn kernels
8-10 oz. steak (NY strip, rib eye, or other sirloin), sliced into bite sized pieces
For the potatoes:
Rinse potatoes twice with cold water. Heat a couple tablespoons of canola oil in a large skillet. Add potatoes, then cover the skillet with its lid. Every now and then, check potatoes and flip over with a spatula, adding more oil if necessary. Cook 10-15 minutes until potatoes are cooked through and starting to brown (the best part!). Add a couple tablespoons of butter or Smart Balance and recover with a lid until the butter/Smart Balance melts. Season well with salt.
For the calabacitas:
Heat a couple tablespoons of canola oil in a medium skillet over medium heat. Add onions and cook until soft, then add a couple pinches of sugar and continue cooking for a couple more minutes. Add zucchini and squash, then continue cooking until the vegetables are soft and cooked through (about 5-7 minutes). Add the minced garlic and garlic powder. Then add the corn and green chile and continue cooking for about another 5 minutes until the corn and green chile are warm. Season with salt and pepper.
For the steak:
Pat the steak dry with paper towels, then season all sides with salt and pepper. Heat a medium/large skillet with a couple tablespoons of canola oil over medium high heat, then add steak. (I use the same pan as the calabacitas after they finish cooking.) Cook steak for a couple minutes on each side until cooked through or cooked to your liking.
Combine fried potatoes, calabacitas, and steak (I also include any juices accumulated from the steak as well) into a large serving bowl and mix thoroughly. Serve on large plates or bowls and add more seasoning, if necessary.
Makes about 4 servings! (Make it for two and save the leftovers for a calabacitas pile-up, recipe coming soon!)