1. Melt butter or heat oil in a deep skillet or wide pan. 2. Sautee the zucchini and onion. 3. Season with salt to taste. 4. Cover the skillet and simmer until tender but not mushy soft. 5. Move skillet around to avoid zucchini sticking to bottom of skillet. 6. If zucchini dries up, add a few teaspoons of water. 7. On another pan or skillet, sautee the chorizo until it releases its grease. 8. Drain off the grease and add it to the zucchini, poblano strips and the epazote. 9. Cook uncovered for about 5 minutes for flavors to blend. ---------------------------------------------------------------------------
Nutrition
Ingredients
