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Calabacitas a La Mexicana
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • ½ medium white onion, diced (about ½ cup)
  • 1 teaspoon minced garlic
  • 2 jalapeños, seeded, deveined and finely chopped (about ¼ cup)
  • 2 summer squash or zucchini (about 12 ounces), diced (about 3 cups)
  • 2 plum tomatoes, diced (about 1 ¼ cups)
  • 2 teaspoons dried Mexican oregano, plus more for serving, optional
  • Kosher salt and freshly ground black pepper
  • Sour cream, for serving
  • Crumbled queso fresco, for serving
Steps
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