I’m pretty sure many people are confused in thinking that most Mexican food is not much more than a grease laden heavy fatty heart attack on a plate waiting to happen cuisine. The reality is that this could not be farther from the truth. Mexico is blessed by fertile soil and perfect growing conditions for a huge variety of fruits and vegetables. If traveling through Mexico make a point of visiting the plethora of markets found in almost any town much less city.
Here is a pretty classic dish with the base being squash, corn , and guajillo chiles with a few other vegetables thrown in for good measure (What I happened to have in the fridge). This can be enjoyed as a delicious side dish or easily a meal with some fresh corn tortillas.
Here`s what you’ll need but feel free to be flexible with your veggies. Use whatever you have.
2 Zucchini or other summer squash
2 ears Sweet Corn or 1 15 oz can drained
4-5 Crimini or Button Mushrooms Sliced
1 Cup Cherry Tomatoes Halved or other Chopped Tomato
1/2 Onion Fine Dice
1 Red Bell Pepper Fine Dice
1 Guajillo Pepper Seeded and Thinly Sliced
Pinch of Oregano (Preferably Mexican)
1 Handful Chopped Cilantro
Heat a tablespoon olive oil over medium heat, add your onion and garlic, give a stir and cook for a minute or so. Add your zucchini & mushrooms and cook for another couple of minutes. (Here I also added green beans because I had them.
Add your bell peppers, corn and guajillos and give a toss.
Add the tomatoes and oregano.
Toss in the cilantro, give a stir, season to taste with salt and pepper and go. You’re finished and ready to serve. Garnish with a bit more cilantro.