Colache - Aztec Stir Fry
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.