Hey everyone! I wanted to share one of my absolute favorite weeknight meals that always hits the spot: Calabacitas con Chorizo. This dish is a staple in my kitchen, especially when I’m craving something comforting and full of authentic Mexican flavors. It’s surprisingly simple to make, and I promise you, your taste buds will thank you! First things first, let's talk about the stars of the show: fresh calabacitas (Mexican squash) and savory chorizo. When picking your calabacitas, look for firm, bright green ones without blemishes. They cook down beautifully and absorb all the delicious flavors. For the chorizo, I usually go for a good quality pork chorizo, but if you prefer, you can find beef or even soy chorizo options. Here’s how I whip up my version: I start by browning about half a pound of chorizo in a large skillet. Break it up with a spoon as it cooks until it’s nice and crumbly and has rendered some of its flavorful fat. Then, I drain off most of the excess grease – a little bit adds flavor, but too much can make it heavy. Next, I toss in a diced onion and a couple of minced garlic cloves, letting them soften and become fragrant. This creates such a wonderful aroma in the kitchen! Now for the calabacitas! I usually dice about 3-4 medium-sized calabacitas into bite-sized pieces and add them to the skillet. I also like to throw in a diced tomato and sometimes a jalapeño (seeds removed for less heat, or left in if you like a kick!). Season with a pinch of salt and pepper, and let everything simmer together. The calabacitas will release their moisture and become tender, soaking up all the rich flavors from the chorizo, onion, and garlic. I usually cover it for about 10-15 minutes, stirring occasionally, until everything is cooked through but still has a slight bite. Now, for that extra touch that many of you might be searching for: Calabacitas con Queso! While the chorizo version is fantastic on its own, adding cheese takes it to another level of creamy deliciousness. Once the calabacitas are tender, I like to sprinkle about half a cup of shredded Monterey Jack or Oaxaca cheese over the top. Cover the skillet again for a few minutes, just until the cheese is perfectly melted and gooey. The combination of the spicy chorizo and the melty cheese with the tender squash is just divine. I love serving this Calabacitas con Chorizo with warm corn tortillas, a side of refried beans, or even just as a standalone, low-carb meal. It's truly versatile! Sometimes I'll add a dollop of sour cream or a sprinkle of fresh cilantro right before serving. It’s a hearty, satisfying, and incredibly flavorful dish that has become a regular in my meal rotation. Give it a try, and let me know how you like to make your calabacitas!