Santa Fe-Style Calabacitas

• 1 medium green chile, oil-roasted, peeled, cored, and seeded (page 154)
• 2 tablespoons vegetable oil
• 1 medium yellow onion, halved and thinly sliced
• 1 tablespoon plus 1 teaspoon chopped fresh marjoram
• 3 cloves garlic, minced
• 1/4 pound yellow squash, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons
• 1/4 pound zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons
• 1 cup fresh corn kernels (from about 1 ear fresh corn)
• 1 small Roma tomato, cored, seeded, and diced
• 1 tablespoon chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper
• 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
• Garnish: Pumpkin seed pesto (page 33) or basil pesto

1. Cut the prepared green chiles into 1/4-inch-thick strips (rajas); set aside.
2. In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and marjoram until the onion begins to caramelize, about 5 minutes.
3. Add the garlic, cover the pan, and cook 5 minutes more.
4. Add the yellow and zucchini squashes and corn kernels and cook, tightly covered, until the squash is tender, about 15 minutes.
5. Add the chile, tomato, and cilantro, and season with salt and pepper.
6. Cook, uncovered, another 2 minutes so the flavors can blend.
7. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
8. To serve, lay the tortillas side by side, open face and overlapping on a platter.
9. Divide the filling equally between the tortillas and top with salsa and pesto.
10. Grab, fold, and eat right away.
11. Or build your own taco: lay a tortilla, open face, in one hand.
12. Spoon on some filling, top with salsa and pesto, fold, and eat right away.

green chile, vegetable oil, yellow onion, fresh marjoram, garlic, yellow squash, zucchini, fresh corn kernels, tomato, cilantro, kosher salt, corn tortillas, pesto

Taken from www.epicurious.com/recipes/food/views/santa-fe-style-calabacitas-393972 (may not work)