Calabacitas a la Mexicana como en el Rancho Fáciles ,Rápidas ,Económicas y Deliciosas

Today I'm going to teach you how to prepare delicious, easy, and quick Mexican-style zucchini. And highly productive. A simple, economical recipe with that homemade flavor, just like at the ranch. They're always tempting. So stay because I'm going to show you step by step how to make them. so they turn out spectacular. Here on the stove we already have a large saucepan; we're going to add a little oil to it. to gradually warm up. Now we finely chop half a onion; in this case I am using onion. a place to give this preparation a better color, but you can also use onion White, no problem. Now, with the oil very hot, we sauté this onion. While the onion is frying, let's finely chop 3 cloves of garlic as well. 4 pieces of tomato. In this case, I like to remove the seed from the tomato, but right now, since it's expensive, I don't Please go ahead and throw this away; everything we have here we can use for one soup or some other preparation later. And we're also going to chop the zucchini; there are 8 pieces, which is roughly equivalent. a 1 kilo 200. First, we remove the ends from here, then we make a base so the pumpkin can stand. Don't move, we'll cut slices, then julienne, and from here we'll cut small squares. Once the onion is well sautéed, we'll add these three cloves here. and we're just going to leave it here for a few seconds, since we've already finely chopped it This garlic, if left too long, can easily burn, and that will make our Preparation, then just a couple of seconds. This garlic is also already ready for us, and it's starting to emit an incredible aroma—very interesting. Now we will add the tomatoes next. And we'll let it release all its juices. Since we have the tomato like this, we're going to add a can of corn kernels, and this can contains 100 grams of drained mass, that is, pure corn kernels. We will also add 4 pieces of serrano chili, but we won't chop them, so that they we'll add it, and later on, whoever wants to chop one up a bit so it tickles a little, will do it It will do it without any problem. We add all the chopped zucchini; a good amount of salt is definitely needed. A pinch of oregano, and we're going to grind this here; we'll also add a cup over here. with chicken broth, and if you don't have this broth on hand, you can add a cube of concentrate. of chicken consommé, which will give these zucchini that delicious flavor, you know I swear to you, here we have a nice bunch of epazote, and we're going to incorporate it over here, We cover this pot and let it cook. We're now roughly halfway through cooking the zucchini. We're going to add 250 grams of queso panela, and I assure you that will give it a flavor Good, good, tasty too. We only cut this little cheese into medium-sized cubes like this. Once we've added this ingredient, we'll let it cook again for another 10 minutes. until the pumpkin becomes completely nice and soft, and once we already have it well The zucchini is cooked; let's serve ourselves a dish. Just look how delicious they are—our guests have already arrived. This broth is super delicious, I'm definitely going to add some chili to enjoy this tasty food. and of course we'll also accompany them with a little cream, please tell me now Who doesn't remember this delicious meal, eating it like that with their grandmother, with Your mom, really, it's something wonderfully delicious. I'm going to share something with you guys. When we We used to eat this here with my grandmother; she was always making tortillas there. In their kitchen, handmade tortillas, but we always liked to leave one like that. Very golden and delicious to go with these zucchini, though some might not like it with tortilla. Because it already has corn, but anyway, personally I enjoy this kind of thing like this. a nicely golden one, and now let's go, really, no, no, no, don't overdo it with the cream, the little cheese, Here we have a little bit of pasote with cream, let's go—this one is really a meal. that reminds us of the authentic taste of home, the authentic taste of a ranch-style meal and as you could tell, we prepared it super quickly, with few ingredients, it's A quite generous recipe, but with excellent flavor; I hope you all prepare it at home. And let me know what you thought of this Mexican-style zucchini recipe with cheese Panela, from my side, that would be all. Take very good care of yourselves, and may God bless you, many thanks. Thanks, bye bye, let's go.