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Colache - Aztec Stir Fry

 

6 Servings

Colache is an Aztec stir-fry. It  use the three sisters (squash, beans and corn), especially that prolific sister, Zucchini, which  we generally wish to use up. If you take this to the potluck in a large, hollowed-out squash, you will not need to worry about leaving your bowl there.  The recipe can also be concocted in mid-winter from things you have canned or frozen, but, of course, it holds no candle to the fresh version.

 

3 tablespoons of oil (or lard, to make the taste more authentic)

Chopped onion to taste

Garlic to taste

About 1 pound zucchini, sliced

About 1 cup scarlet runner beans (fresh) or similar shell beans and/or snap beans, cut up

2 red, yellow or green peppers, hot or mild

 

Proceed as for stir fry: Heat the oil in a wok or large skillet and add the vegetables. Stir to brown, adding a bit of water to prevent scorching. Cover and cook until tender, about 15 minutes.

 

2 or 3 large fresh tomatoes, skinned and chopped, (seeded, if you are highly motivated)

8 ears of fresh corn, kernels scraped from the cobs

1 tablespoon chopped fresh oregano

¼ cup chopped fresh cilantro

Salt to taste

 

 

Add the corn and tomatoes and cook 5 to 10 minutes more. Season to taste.

 

Optional: Add 1/2 teaspoon ground coriander or cumin seed for additional flavor.

Carol Moné

 

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