Ingredients
Equipment
Method
- Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.
- Char summer squash. Add squash mix with the onions and garlic and then let cook undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.
- Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.
- Serve. Once squash is nicely browned, stir in cilantro. Taste and add more salt if needed. Transfer to a warm bowl and serve with tortillas and pico de gallo.
Nutrition
Notes
- Make-ahead Instructions: This summer squash filling is best eaten right away but any leftovers can be reheated in the microwave or on the stove top until warm.
- Summer squash: Use zucchini, yellow squash, patty pan squash or a combination. Look for small to medium-sized firm squash for the best flavor.
- Pico de gallo: Make homemade or swap for your favorite store-bought salsa.
- Charring the squash: Don't be afraid to use high heat and keep the stirring to a minimum when charring the squash. You want it to be nicely browned on the outside but still have some bite.