Ingredients:
1 large onion, chopped
½ cup bell pepper, minced
1 clove garlic, minced
1 tablespoon vegetable oil
1 cup corn kernels
2 pounds zucchini
2 smoked dried ancho chile, seeded & peeled
2 unsmoked dried ancho chile (substitute with new Mexican or paprika type if desired)
½ cup hot water
Salt to taste
Preparation:
In heavy skillet over medium-heat, saute onion, bell pepper, and garlic in oil. Add corn; cook and stir until uniformly browned.
Cut squash into matchsticks. Cut chiles into long thin strips (kitchen scissors work well). Add squash, chiles, water and salt to skillet. Cover, reduce heat, and simmer for 15 minutes. Serve with hot tortillas.
Makes 6 servings.
Recipe adapted from Farm-Fresh Recipes by Janet Majure.
