Whether or not you’re from Austin, you’ve probably heard that Veracruz All Natural slings the city’s best tacos. Sisters Reyna and Maritza Vazquez co-own the cerulean taco truck, which has become synonymous with handmade tortillas, fresh salsas, and the now-iconic (and very beloved) migas tacos.
When cooking at home, the Vazquez sisters rely on the same comforting flavors wrapped around a tortilla as they do in the truck. As part of Eater at Home, Reyna took over Eater’s Instagram to share how she prepares her calabacitas con queso taco, a refreshing mixture of zucchini and summer squash, cooked with queso fresco, tomatoes, and corn. Check out the recipe below.
Calabacitas Con Queso Taco
Makes 6 tacos
1 cup diced tomato
1 cup of whole kernel sweet corn
1⁄2 cup chopped red onion, divided
1⁄2 cup chopped red bell pepper
1⁄2 cup cilantro
1⁄4 cup thinly sliced jalapeño
2 cups sliced zucchini
2 cups of sliced yellow squash
6 slices of avocado
2 tablespoons of butter
2 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon kosher salt
1 teaspoon black pepper
1 cup of cooked rice
1 cup of cooked whole beans
6 tortillas of your choice
12 ounces of queso fresco, cut into rectangles
In a large pot, cook 1 tablespoon oil and half of the chopped red onion until very dark (they should look black). Add black beans and season with salt. Mash the mixture until they start to become creamy. Add the cooked rice. In Mexico, this is called casamiento, which means marriage. Set mixture aside.
In a pan on high heat with oil, add zucchini and squash. Add butter, minced garlic, and black pepper.
Add the remaining red onion, tomato, bell peppers, corn, and jalapeño. Cook for five minutes on high heat, stirring often. The mixture should become saucy.
Add the queso fresco and bay leaves. Cover pan with a lid until queso fresco begins to melt (about three minutes).
To build a taco, take a warm tortilla, and spread the casamiento. Add the vegetable and queso fresco, and top with avocado. Enjoy!