Picadillo con calabacitas en salsa verde
Cooking Con Claudia · ♥ 2.9K likes · 44.7K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 whole chiles serranos or jalapenos
- 6 whole tomatillos
- 1 whole roma tomato
- 1 cloves garlic clove
- 1 lb ground beef
- 2½ tsp garlic salt
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp black pepper
- salt
- 2 whole potatoes
- 5 whole calabacitas
In a small pot cover the tomatillos, roma tomato and serrano or jalapeno peppers with water, bring to a boil on high, then turn off.
- water
- ¼ whole onion
- 1 whole roasted hatch pepper
- cilantro
- ¼ cup water
Transfer to a blender with a quarter onion, one hatch pepper, a handful of cilantro, the garlic clove and a quarter cup of water; blend, not too smooth.
- oil
- ¼ whole onion
Heat a little oil in a pan over medium-high; saute the other quarter onion, chopped small, a couple of minutes.
- 2 whole hot chiles
- water
Add the two chopped hot chiles, then the salsa, rinsing the blender cup with more water; bring to a simmer and taste for salt.
Add the calabacitas, cover again and cook 5 to 8 minutes until the squash and potatoes are cooked; do not overcook.
Adding the calabacitas
Serve with frijoles de la olla or rice, jalapeno, queso fresco on the beans and flour tortillas.