Name: Zucchini Bundles (Morralitos de Calabacitas)
Yield: 4 servings
Cuisine: American
Ingredients: 1 to 2 tablespoons butter or vegetable oil; 8 large unbroken dried corn husks, plus 1 medium-size husk; ¾ cup fresh, frozen, or drained canned corn kernels; 2 fresh chiles, poblano or Anaheim, roasted, peeled, seeded, and finely diced; 2 small garlic cloves, minced; 1 small onion, finely chopped (about ½ cup); 1 tablespoon dried epazote or minced fresh cilantro leaves; Salt and freshly ground black pepper to taste; 3 medium-size zucchini (about 1 to 1¼ pounds total), cut into ¼-inch dice; 4 ounces white Cheddar cheese, shredded (about 1 cup)

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Morralitos are literally little bundled-up packages like a hobo’s pack. You will recognize this as another takeoff on the endless possibilities of the grilled tamal, like Tamal de Pescado. I developed the recipe some years ago for an article Barbara Costikyan was writing on summer entertaining for New York magazine.