Serious Eats: Recipes

Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)

[Photograph: Nick Kindelsperger]

I am going to Oaxaca, Mexico, in two weeks, and I've been trying to do as much research as possible. Of course, by research I mean eating. Part of this intensive project was to pick up Seasons of My Heart by Susana Trilling. I kind of fell in love. The recipes use humble ingredients but combines them in complex and interesting ways. Many of the recipes feature the holy trinity of corn, beans, and squash. And chiles always seem to make an appearance.

This recipe immediately caught my eye because it showed what I love about Mexican cuisine so much: it's highly seasoned, slightly spicy, and somehow meaty, even though there is no meat in sight. The squash act as the base, with the corn adding some sweetness. The poblanos adds some spiciness to be sure, but they also infuse the mixture with this smokey aroma.

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