Calabacitas rellenas (beef-stuffed squash in chile-tomato sauce)

Fill a pot halfway with water, add salt, set over medium-high heat and bring to a boil.

Halve the calabacitas and boil about 3 to 5 minutes until softened; remove.

In the same pot, cook 4 roma tomatoes, 3 guajillo and 3 puya chiles about 5 minutes, until the tomato skins begin to peel. Transfer to the blender.

Scoop out the calabacitas to make boats, adding the scooped flesh to the blender.

Add a piece of onion, 2 garlic cloves, 1 chipotle, the spices and half a cup of water to the blender; blend until smooth.

Heat a little oil in a pan over medium-high heat; saute the onion and bell pepper a couple of minutes.

Add the corn and minced garlic and cook 2 minutes more.

Push the vegetables aside, add the ground beef, break it up and season with salt, black pepper, onion powder and garlic powder. Cook about 7 minutes until fully cooked; taste for salt and remove any grease.

Spoon the filling over the calabacita boats.

Pour the sauce into the pan over medium heat, rinse the blender with a little more water into it and bring to a simmer. Taste for salt and simmer 5 minutes.

Arrange the boats in the sauce, top with queso Oaxaca or another melting cheese, cover and cook a couple of minutes until the cheese melts.