How to make Picadillo con Calabacitas
Ingredients
1 pound ground chuck
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon cumin
1 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:
Step 1:
Preheat skillet to medium heat for 5 minutes.
Add the ground chuck.
Season with salt, pepper, granulated garlic and cumin.
Cook until nicely browned, using a wooden spoon to break down and crumble
Step 2:
Drain off excess fat.
Push the beef to one side.
Add the onions, garlic and poblano.
Saute for 3-4 minutes, eventually working into the ground beef.
Step 3:
Add the reserved diced tomato (1 tomato) into the skillet.
Stir well to combine and cook for 3 minutes.
Step 4:
To the blender, add the remaining tomato, 1 serrano pepper, bouillon and ½ cup of water.
Blend on high until smooth.
Pour into skillet.
Stir well to combine.
When it comes to a boil, taste for salt and pepper.
Add the remaining serrano pepper whole to the picadillo.
Step 5:
Stir in the corn, zucchini and oregano.
Reduce heat slightly and continue cooking for 10-15 minutes, stirring as needed.
Remove from heat and let sit for 10 minutes before serving.
Serve on tostadas or serve with warm tortillas!
A side of rice and beans are perfect!