20-Minute Blistered Calabacita & Chorizo Skillet (The Summer Tuesday Taco Filler)

Instructions

1. 1

   Heat a large dry skillet over medium-high heat. Add 8 oz pork chorizo and break it up with a wooden spoon. Cook until the fat renders and the meat is deeply browned and crispy at the edges.

   5 min

   Tip: Don't rush the chorizo. You want it to release all that beautiful red fat—that’s our cooking oil for the veggies.

2. 2

   While the chorizo renders (about enough time to prep if you haven't yet), chop 3 medium zucchini into thick 1/2-inch half-moons. Chop 1 medium white onion, separating out about a quarter of it to save for garnish.

   3 min

   Tip: Cut the zucchini thick! If you go too thin, they'll turn to mush. We want texture contrast here.

3. 3

   Use a slotted spoon to scoop the cooked 8 oz pork chorizo out of the pan and set it aside on a plate. Leave all that bright red, spicy fat in the skillet. Crank the heat up to high.

   1 min

   Tip: If your chorizo was lean and didn't give off much fat, add tantito oil (about 1 tbsp) to the pan.

4. 4

   Drop the chopped 3 medium zucchini, three-quarters of the chopped 1 medium white onion, and 1.5 cups corn kernels directly into the hot fat. Let it sit untouched for 2 minutes to get a good blister, then toss. Cook for another 3 to 4 minutes until the calabacitas are snappy but tender.

   6 min

   Tip: High heat is your friend. We are blistering, not steaming.

5. 5

   While the veggies blister, get your comal or a second dry skillet screaming hot. Warm 8 corn tortillas until pliable and slightly charred at the edges. Wrap them in a clean dish towel so they don't stiffen up.

   3 min

   Tip: Never serve a cold tortilla. It's a weeknight, but we still have standards.

6. 6

   Lower the heat on the veggie skillet to medium. Stir in 3 cloves minced garlic and cook for 1 minute until you can smell it. Add the cooked chorizo back into the skillet and toss everything together to combine.

   2 min

   Tip: Adding garlic at the end prevents it from burning during the high-heat blister phase.

7. 7

   Turn off the heat. This is the finishing move that wakes it all up: squeeze the juice of 2 limes over the whole pan. Scatter the reserved raw chopped 1 medium white onion, 1/2 bunch fresh cilantro, and 1/4 cup queso fresco over the top. Taste it—then decide if you actually need the 1/2 tsp kosher salt. Ándale, bring the skillet to the table.

   2 min

   Tip: The raw onion and lime cut right through the rich pork fat. Don't skip the acid!