Ingredients:
- 2 lbs of 90/10 ground chuck
- salt
- onion powder
- pepper
- 1 1/2 cups of water
- 1 tbsp of chicken bouillon
- 4 medium zucchini, sliced 1/8″ thick
Salsa:
- 3 tomatoes
- 2 tomatillos
- 3 serranos chile
- 2 garlic cloves
- handful of cilantro
Instructions:
Making Salsa: Boil 3 tomatoes, 2 tomatillos, 3 serranos chile and blend with 2 garlic cloves, handful of cilantro. Set aside.
Making the Calabacitas Con Carne Molida: I browned/fried (with its own fat) 2 ls of 90/10 ground chuck with garlic salt, onion powder and pepper and a couple serrano chiles.
Then drain as much oil as possible and add salsa, and zucchini, 1 1/2 cups of water, 1 tbsp of chicken bouillon, and salt if needed.
Let it simmer on low for 10 minutes or until zucchini is done. Enjoy!
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 250 | Total Fat: 15 grams | Saturated Fat: 5 grams | Cholesterol: 55 milligrams | Sodium: 550 milligrams | Total Carbohydrates: 10 grams | Dietary Fiber: 2 grams | Sugars: 5 grams | Protein: 20 grams
Frequently Asked Questions:
1. Can I use a different type of ground meat?
Yes, you can use different types of ground meat such as ground turkey, chicken, or pork instead of ground chuck. Just keep in mind that the nutritional content and flavors may vary slightly.
2. How spicy is the dish with the serrano chiles?
The level of spiciness in the dish will depend on the heat of the serrano chiles and personal preference. Serrano chiles are generally hotter than jalapeños but milder than habaneros. If you prefer less heat, you can reduce the number of serrano chiles or remove the seeds and membranes to make it milder.
3. Can I use canned or bottled salsa instead of making the salsa from scratch?
Yes, you can use store-bought salsa instead of making the salsa from scratch. However, the flavor and texture of the dish may be different compared to using freshly made salsa.
4. Can I add other vegetables to the dish?
Certainly! You can add other vegetables to the recipe to suit your taste preferences. Some common additions include corn kernels, bell peppers, onions, or diced tomatoes. Just make sure to adjust the cooking time accordingly to ensure all the vegetables are cooked to your desired tenderness.
5. Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time. Once cooked, let it cool and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving.
6. How can I adjust the spiciness of the dish?
To adjust the spiciness, you can control the number of serrano chiles you use in the salsa. If you prefer a milder flavor, reduce the number of chiles or remove the seeds and membranes before blending. Conversely, if you like it spicier, you can add additional chiles or even include hotter varieties.
7. Can I make the salsa in advance?
Absolutely! You can prepare the salsa in advance and store it in the refrigerator until ready to use. It’s recommended to store it in an airtight container for freshness.
8. Can I make a vegetarian version of this dish?
Yes, you can make a vegetarian version by omitting the ground meat and replacing it with plant-based protein alternatives like textured vegetable protein (TVP), tofu, or tempeh. Adjust the seasonings and cooking time accordingly to accommodate the vegetarian ingredients.
Calabacitas Con Carne Molida En Salsa Verde
Ingredients
- 2 lbs of 90/10 ground chuck
- salt
- onion powder
- pepper
- 1 1/2 cups of water
- 1 tbsp of chicken bouillon
- 4 medium zucchini sliced 1/8″ thick
Salsa:
- 3 tomatoes
- 2 tomatillos
- 3 serranos chile
- 2 garlic cloves
- handful of cilantro
Instructions
- Making Salsa: Boil 3 tomatoes, 2 tomatillos, 3 serranos chile and blend with 2 garlic cloves, handful of cilantro. Set aside.
- Making the Calabacitas Con Carne Molida: I browned/fried (with its own fat) 2 ls of 90/10 ground chuck with garlic salt, onion powder and pepper and a couple serrano chiles.
- Then drain as much oil as possible and add salsa, and zucchini, 1 1/2 cups of water, 1 tbsp of chicken bouillon, and salt if needed.
- Let it simmer on low for 10 minutes or until zucchini is done. Enjoy!
