Picadillo con Calabacitas
Its simplicity, heartiness, and versatility make it perfect for any night of the week, while the fresh zucchini brings a delicious balance to the spiced beef.
Ingredients
- 1 pound ground chuck
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cumin1 cup onion finely diced
- 2 garlic cloves minced
- 1 poblano diced
- 4 vine-ripened tomatoes dice 1 and roughly chop the other 3
- 2 serrano peppers
- 1/2 cup water
- 2 teaspoons knorr chicken bouillon powder
- 1 cup corn fresh or frozen
- 1 medium zucchinis diced about 2½ cups
- 1/3 teaspoon mexican oregano crushed
- cilantro for garnish
- tostadas to serve
Instructions
- Preheat a skillet over medium heat. Add ground beef and season with salt, pepper, granulated garlic, and cumin. Cook, breaking up the beef, until browned.
- Push the beef to one side of the skillet and add onions, garlic, and poblano pepper to the other side. Sauté for 3-4 minutes, then mix into the beef.
- Stir in one diced tomato, cooking for an additional 3 minutes until softened.
- In a blender, combine the remaining tomato, serrano pepper, bouillon, and ½ cup of water, blending until smooth. Pour this mixture into the skillet and bring to a boil, adjusting salt and pepper as needed.
- Add the whole serrano pepper, corn, zucchini, and oregano. Stir well, reduce heat slightly, and simmer for 10-15 minutes, stirring occasionally.
- Remove from heat, let rest for 10 minutes, and serve on tostadas or with warm tortillas.
- Enjoy!
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