Beef with calabacitas(squash), pork with calabacitas or calabacitas with queso panela! I enjoy all of them! Just a few months ago the Mexican-style squash or calabacitas became available at the local market. Typically I would susbstitute with zucchini when the other is not available. The Mexican squash pairs well with any meat dishes, seafood and meatless options. It cooks quickly. It cab be cooked in a variety of ways.
For today’s recipe I had some uncooked ground beef leftover from a previous recipe. I combined it with a couple small chuck steaks that I had. So is this a picadillo or a carne guisada? Good question!
Simple Mexican-Style Rice! Find the recipe by clicking onto the link! https://pinaenlacocina.com/simple-mexican-style-rice-arroz-estilo-mexicano/
Beef with Calabacitas (Squash)
- 3 tablespoons of grapeseed or olive oil
- 1 1/2 pounds of thinly sliced chuck steak or ground beef
- Salt and pepper to taste
- 1 small white onion diced
- 3 cloves garlic minced
- 3 serrano peppers
- 1 red bell pepper diced
- 3 roma tomatoes roughly chopped
- 1/2 tsp oregano
- 2 cups water
- 2 teaspoons beef bouillon
- 2 full cups calabacitas or zucchini diced
- handful of cilantro
- In a skillet, preheat 3 tablespoons oil oil for a few minutes at medium heat.
- Once the oil is hot, add the beef. Season to taste with salt and pepper. Stir as needed and brown for 6-8 minutes.
- Add the onion, garlic, 1 minced serrano and diced bell pepper. Season lightly with salt and pepper and continue cooking for 3-4 minutes.
- In the blender,. add the tomatoes, 1 reserved serrano, oregano, 2 teaspoons beef bouillon, 1/2 cup of water, 1/3 tsp pepper and salt to taste. Blend on high until smooth. Pour into skillet with beef.
- Stir beef with blended tomato sauce well. In the jar of the blender, add 1 1/2 cups of water. Pour into skillet. Bring up to a simmer and taste for salt. Stir and continue cooking for 10 minutes.
- After 10 minutes, add the zucchini, cilantro and 1 remaining serrano. Reduce to a simmer, cover and continue cooking for 15-20 minutes.
- Ladle into shallow bowls and serve with rice, beans and warm corn tortillas on the side.
This dish can be prepared with ground meat or thin sliced steak, chuck or even top round steaks.
Sonia, this recipe is for sure going on my bucket list to try soon! Thank you!
Pure comfort foods right here!
¡Delicioso! Made over this past weekend. I did build a beef broth base first and added potatoes. I did omit the Serrano peppers due to spiciness for the consumers in the house, but will add next time! Added beans and rice as well! Thanks!! Will be adding to our rotation.
Thank you Rose! I appreciate your feedback on the recipe. I especially love that you like to mix it up and make the recipe your own. That’s the fun part about cooking. Well, eating it too! Lol!
Add cumin and its perfect!
This has been on rotation in my house for over a year. I even made some to go camping (before covid19). Froze it and just reheated at our camp site. Let me tell you it was a hit! Thank you for all your wonderful recipes. I have made quiet a few and some have actually brought me to tears, happy tears, as they remind me of my Moms cooking (she passed away on 2007). Thank you for sharing the joy of cooking and posting your recipes with your delightful commentary on your highlights (IG). Truly appreciated and my go to, to learn how to cook.
Azucena, you don’t know how much I appreciate your taking the time to write to me today. I know very well those happy tears when experience the foods. We have such an emotional connection to every dish, every aroma and every bite. That sense of pure love that we know went into those dishes every single day. it’s what motivates me to continue this journey. Thank you so much.
This is my most favorite recipe ever! I am so happy I have zucchinis growing this year so I can make a huge pot and freeze it.
Lucky you Becky! Did you save any of the squash blossoms for quesadillas?