Corn & Squash 'Entomatada'

This is not a dish that you are likely to see at a Mexican restaurant, but I have seen it made in many households. The dish is normally prepared by cooking chicken in a tomato-based sauce, then adding corn and pieces of Mexican squash or zucchini. My preparation simply removes the chicken and it makes this dish great for those of you on a tight budget or need something that can be cooked in under 30 minutes!

Ingredients
1 serrano chile (thinly sliced)

1/2 large onion (chopped)
6 garlic cloves (chopped)
5 roma tomatoes (chopped)
4 small Mexican grey squashes or zucchinis (cut into chunks)
2 cups (12oz) frozen corn
8 ounces of tomato sauce
1/2 cup water
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon oregano
salt and pepper to taste
Cilantro to garnish

Preparation

Heat oil in a sauté pan over medium heat. Add the serrano chile, chopped onion and garlic; cook until softened. Add the tomatoes, tomato sauce, water and spices; cover, bring to a simmer and cook for 10 minutes or until tomatoes begin to break down. Add squash and corn; cover and simmer for 15-20 more minutes or until squash is tender.

Serve with warm tortillas, sour cream and fresh cilantro to garnish. For all of you cheesers, this soupy dish tastes amazing smothered in cheese!

Serves 4

All photos courtesy of Brandon Boren