My culinary world exploded when my family moved to Arizona back in 1994. I still remember the first time I ate chips and salsa as my parents sipped a well deserved margarita with fajitas and chile relleno. To this day, whenever I crave a little color and freshness in my life, I’ll whip up some salsa or add a dash of lime, chilli and cilantro to a dish.
Few people have spent enough time with Mexican food to realize that it goes far beyond cheese-filled quesadillas and meaty tacos. In fact, its dishes range from culinary masterpieces like mole sauce (which is made up of more than 40 different spices and tastes like chocolate!) to simple, healthy, every day dishes like calabacitas.
A staple in every Mexican home, calabacitas is a hit with the kids, even once they know what’s in it! The combination of beans and rice are packed with protein, and serve as a great alternative to meat. For a long time, calabacitas were a “go to” dish in our home, along with shredded salsa chicken, made my mom – to whom I dedicate this piece.
Shredded Salsa Chicken
Serves 4
2 to 3 large chicken breasts
One jar of salsa (Note: Pre-made salsa is recommended, but if you use fresh salsa, be sure to add tomato paste and sugar.)
Brown your chicken in a large, heavy pan. Add the salsa to the pan and simmer over medium-low heat for 15 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set it aside to cool. Keep the sauce simmering until it reduces by about half. Shred the cooled chicken using two forks, and toss it back in with the sauce. Serve over white or brown rice.
Calabacitas
Serves 4
1 tbsp olive oil
1 medium onion, chopped into small to medium pieces
2-3 cloves of garlic, minced
2 medium zucchini, diced
2 fresh green chilli pepper, seeded and chopped
1 cup of yellow corn, fresh or canned
15oz can of black beans, drained and rinsed
Salt, pepper and butter to season
Heat olive oil over medium-high heat in a pan. Add the onions, garlic and chilli pepper and corn, and sauté for five minutes. If you’re using fresh corn, you’ll want to cook that for an additional five minutes first. Add the zucchini and sauté for about five minutes, until zucchini starts to soften. Next, add the beans and cook long enough to heat them through. Season with salt, pepper, and if you’re feeling decadent, a pad of butter.
Below is the recipe in Chinese. Share it with your ayi, or a Chinese-speaking friend.
辣茄酱手撕鸡
四人份
两至三块鸡胸肉
一罐辣茄酱
用大锅将鸡肉表面煎至金黄色。加入辣茄酱后将其煮沸，开小火煮15分钟直至鸡肉完全煮熟。鸡肉从锅中取出晾凉备用，将锅中酱汁煮到一半量时关火。用两个叉子将鸡肉撕碎，放回酱汁中。搭配白米饭或糙米饭一起食用。
西葫芦大杂烩
四人份
一汤匙橄榄油
洋葱一个，切成小碎片
两至三瓣蒜，拍碎
两个西葫芦，切丁
两个青椒，去籽切小片
一杯玉米粒（新鲜与罐头均可）
15盎司黑豆，泡水洗净
盐，胡椒粉和一小片黄油
橄榄油倒入锅中中火烧热，放洋葱，蒜，青椒和玉米粒翻炒（新鲜玉米需要提前单独多炒五分钟）。五分钟后加入西葫芦继续翻炒直至西葫芦变软后，再加入黑豆煮熟。撒入盐，胡椒粉和一小片黄油。
