Beef with Calabacitas (Squash)
A typical Mexican dis that can be paired with traditional red rice and beans. Don't forget the warm tortillas!
of grapeseed or olive oil
of thinly sliced chuck steak or ground beef
Salt and pepper
small white onion
red bell pepper
full cups calabacitas or zucchini
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.