Picadillo Con Calabacin(Zucchini)
My most favorite Mexican comfort food! Picadillo!
Servings 6 Servings
Ingredients
- Avocado or Olive oil
- 1 cup Onion diced
- 3 cloves of garlic minced
- Salt and pepper, to taste
- 4 Roma tomatoes roughly chopped
- 2 serrano peppers roughly chopped
- 1 1/2 lbs ground beef
- ground cumin, to taste
- Pinch of oregano
- 3 cups zucchini diced
Instructions
- Preheat 2 tbsp olive oil at medium in a large pot. Add onion and garlic. Season, to taste with salt and pepper. Saute for 4-5 minutes.
- To the blender, add tomatoes and serrano peppers. Blend on high until smooth. Set aside.
- Add the ground beef to the pot with onion and garlic. Use a wooden spoon to break up the beef and spread out evenly. Again, season, to taste with salt and pepper. Stir as needed and cook until it's browned all around.
- Once beef is browned, pour in the tomato salsa from the blender. Stir well to combine. Taste for salt. Season with cumin, to your taste. I typically mix in about 3/4 tsp. Add the pinch of oregano. Continue cooking until the salsa reduces and becomes thicker and slightly darker in color.
- Fold in the zucchini and cook for another 10-13 minutes.
- If you are going to eat as is, then serve it up with some rice, beans and tortillas! I was using it for chile relleno filling and taco filling, so I cooked it down a few minutes longer to reduce a little more.
Notes
Adding fried potatoes as opposed to raw potatoes to your picadillo makes a difference. The flavor of the fried potatoes is so delicious! That was how mom prepared her traditional picadillo for chiles rellenos and tacos dorados.