- ½ cup corn or canola oil
- 6-inch corn tortillas
- ½ yellow onion, finely diced (½ cup)
- ⅔ fresh corn kernels (cut from 1 medium cob)
- 2 small zucchinis, finely diced (2 cups)
- 1 large vine-ripe tomato, cored and finely diced (½ cup)
- ¼ teaspoon Mexican oregano
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons coarsely chopped cilantro
- ¼ cup crumbled queso sopero (or substitute queso cotija)
- Yucatan-style habanero sauce (optional)
Tostadas are known in many Hispanic countries as different dishes, grilled sandwiches, tortillas among other favorite dishes that we have fallen in love with. In this recipe, we are doing them in the Yucatecan style. Yucatecan Tostadas Calabacitas Fritas recipe. Using half a cup of canola oil, six corn tortillas, half yellow onion, corn kernels, diced, zucchinis, diced and cored ripe tomato, Mexican oregano, or the one you have available, salt, black pepper, chopped cilantro, and some queso cotija or queso fresco. Topping this with some Yucatan style habanero sauce, which would not be required for the dish but adds a nice touch to it. You could also use some regular habanero sauce if you have at home or make some your own.
This is a nice recipe, it’s light and only uses vegetable and fresh ingredients, prepare this when trying to keep a low consumption of meat. The dish has a nice combination of flavors and the squash will get all tasty from all the ingredients we added to it. A bite of it and you will get this sense of Hispanic traditional dish in your mouth. Definitely worth the trial. It's a famous dish in the state of Yucatan, Mexico. And you can make your own version following the recipe above. Enjoy this crunchy Yucatecan Tostadas Calabacitas Fritas. Tasty squash salsa that not only you can use with tortillas, but over everything.
- Pan/skillet at medium heat, pour some oil, and waiting for it to heat well. First fry the corn tortillas/flour tortillas.
- Cook the corn tortillas until they get gold and crispy, 2 minutes per side should be enough. Then place the gold tortillas in a baking sheet so they can dry the excess of oil and grease.
- Clean the pan or discard the remaining oil. Cook the vegetables, onion, cook it nicely until they get tender and golden, then add the corn and keep stirring, to make sure onion and corn are tender and have a nice color.
- Next, add the squash, ripped tomato and oregano, keep stirring so they don’t burn. Once the vegetables are nice and well cooked. Add some salt, pepper and the chopped cilantro.
- Using a spoon pour the vegetable mix on top of the fried tortillas, top it with some cheese and add some habanero sauce on the sauce for dipping.