Picadillo con Calabacitas

How to make Picadillo con Calabacitas


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


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!

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