1 1/2 lb Zucchini squash
1 medium Onion, chopped
2 tbsp Shortening
2 Cloves garlic, minced
1 1/2 cup Canned tomatoes, drained
Salt to taste
2 tsp Cumin seeds
2 Hot chili peppers
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Wash squash, cut into 1 inch cubes. Saute onion in shortening until clear, add squash and remaining ingredients. Bring to boil, reduce heat to simmer, and cook until done, about 15 to 20 minutes.
Tootie Notes: you see the 1-that means we have several variations. One that is pretty good is to brown 1 lb ground beef, pour the mixture over this, top with cheddar cheese, shredded and put in oven until cheese is melted. There are other Calabaza variations. |
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