Beef with Calabacitas (Squash)
A typical Mexican dis that can be paired with traditional red rice and beans. Don't forget the warm tortillas!
Servings 6 Servings
Ingredients
ngredients
- 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
Instructions
Directions
- 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.