Tangy Calabacitas Con Carne Molida En Salsa Verde Recipe

Mexican calabacitas con carne molida en salsa verde dance with vibrant flavors that whisper comfort and excitement.

Green tomatillo sauce blankets ground beef and zucchini in a warm culinary embrace.

Regional kitchens across Mexico cherish this hearty dish for its simplicity and depth.

Robust ingredients blend seamlessly, creating a symphony of textures and tastes.

Fresh herbs and spices lift each bite into a memorable experience.

Weeknight dinner becomes a celebration when you bring these authentic ingredients together.

Savor every spoonful and let the rich, tangy sauce transport you to a Mexican kitchen.

Why Mexican Calabacitas Con Carne Is So Flavorful

• Spice Up Your Weeknight: Dive into a zesty Mexican dish that transforms simple ingredients into a flavor-packed meal bursting with authentic taste.
• Nutrient-Packed Comfort: Lean ground chuck and fresh zucchini create a protein-rich, vegetable-loaded dinner that satisfies hunger and supports healthy eating.
• Quick and Hassle-Free Cooking: Prepare this one-pot wonder in minutes, minimizing kitchen cleanup and maximizing delicious results with minimal cooking skills required.
• Family-Friendly Fiesta: Adaptable spice levels make this recipe perfect for pleasing everyone from kids to adults, bringing warmth and excitement to the dinner table.

Ingredients For Calabacitas With Salsa Verde Tonight

• Ground Chuck: A flavorful and juicy beef cut that provides the protein base for this Mexican dish.
• Zucchini: A tender vegetable that adds freshness and texture to the recipe.

• Tomatoes, Tomatillos, Serranos: Fresh produce that creates the tangy and spicy green sauce base.
• Garlic, Cilantro: Aromatic ingredients that enhance the depth of flavor in the salsa.

• Garlic Salt, Onion Powder, Pepper: Convenient spice blends that add savory and robust seasoning to the meat.
• Bouillon: A concentrated flavor booster that provides additional richness to the dish.
• Water: A liquid component that helps create the right cooking consistency and prevents the dish from becoming too dry.

Steps To Make Calabacitas Con Carne Molida Fast

Step 1: Prepare Vibrant Salsa Verde

Toss fresh ingredients into a pot and bring them to a gentle boil.

• Ripe tomatoes
• Tangy tomatillos
• Spicy serrano peppers

Boil until the vegetables become tender and soft.

• Fresh garlic cloves
• Fragrant cilantro leaves

Blend until you achieve a smooth, vibrant sauce.

Step 2: Sizzle Ground Beef

Heat a skillet and introduce ground chuck, allowing it to brown beautifully in its own released fat.

• Garlic salt
• Onion powder
• Cracked black pepper

Cook until the meat develops a rich, golden-brown color.

Step 3: Remove Excess Oil

Carefully drain away any surplus oil from the browned beef, ensuring a lighter, cleaner dish.

Step 4: Create Hearty Vegetable Stew

• Fresh zucchini chunks
• Water
• Savory bouillon
• Prepared salsa verde

Stir ingredients thoroughly and adjust seasoning to your taste preference.

Step 5: Simmer To Perfection

Reduce heat and let the mixture gently simmer.

Cook for approximately 10 minutes, allowing zucchini to become tender yet maintain a slight crispness.

The result will be a delicious, comforting Mexican-style calabacitas con carne molida.

Pro Tips For Mexican Calabacitas In Salsa Verde

• Choose ripe, green tomatillos for a tangy, authentic salsa verde that adds bright flavor to the dish.
• Use lean ground chuck and drain excess fat to keep the dish lighter without losing rich taste.
• Add zucchini late in cooking to maintain its crisp texture and prevent mushy vegetables.
• Taste and adjust seasonings gradually, allowing flavors to develop during the simmering process.
• Maintain a low simmer to ensure tender meat and perfectly cooked zucchini without overcooking.

New Flavors For Calabacitas Con Carne Molida

• Vegetarian Delight: Replace ground chuck with crumbled tofu or plant-based ground meat, maintaining the same seasoning and cooking method for a meat-free version.
• Gluten-Free Friendly: Ensure bouillon is gluten-free and use corn tortillas instead of flour tortillas to make the dish suitable for those with gluten sensitivities.
• Spicy Kick: Add diced jalapeños or increase serrano peppers in the salsa for extra heat and intensity.
• Low-Carb Option: Skip tortillas and serve the calabacitas directly as a main dish, reducing carbohydrate intake while preserving authentic Mexican flavors.

Serving Mexican Calabacitas With Salsa Verde Perfectly

• Zesty Taco Night Upgrade: Serve this calabacitas con carne over warm corn tortillas for an authentic Mexican street food experience.
• Hearty Family Platter: Pair with fluffy Mexican rice and refried beans to create a complete, satisfying meal that feeds the whole family.
• Fresh Garnish Explosion: Top with crumbled queso fresco, chopped cilantro, and a squeeze of lime for bright, tangy flavor that elevates the dish.
• Spice Lover's Dream: Add sliced jalapeños or a dash of hot sauce for extra heat and kick that complements the salsa verde perfectly.

Storing Mexican Calabacitas Con Carne For Later Meals

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled dish to freezer-safe container or freezer bag. Stays good for up to 3 months. Label with date and contents.
• Place portion in microwave-safe dish. Cover with damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, stirring halfway through.
• Pour leftovers into skillet. Add splash of water or broth to prevent sticking. Warm over medium-low heat, stirring occasionally until heated thoroughly.

FAQs

• What type of ground meat works best for this recipe?

Ground chuck is ideal due to its rich flavor and moderate fat content, which helps create a delicious base for the dish.

• Can I make this recipe spicier?

Yes, you can increase the heat by adding more serrano peppers or using jalapeños instead for a different spice profile.

• Is this dish considered healthy?

Calabacitas con carne molida is relatively nutritious, featuring lean protein from ground meat and zucchini, which provides vitamins and fiber.

• Do I need special Mexican ingredients to prepare this?

Most ingredients are common and easily found in regular grocery stores, making this recipe accessible for home cooks.

Calabacitas Con Carne Molida En Salsa Verde Recipe

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4.9 from 15 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Spicy calabacitas con carne molida en salsa verde brings Mexican comfort straight to kitchen tables with zesty green sauce and hearty ground beef. Rich flavors blend perfectly, offering a quick, satisfying meal that connects you to traditional Latin American cuisine.

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Ingredients

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Meat:

• 2 pounds (907 grams) ground chuck (90/10 blend)

Vegetables:

• 4 medium zucchini, sliced 1/8-inch thick
• 3 ripe tomatoes
• 2 fresh tomatillos
• 3 serrano chilies
• 2 cloves garlic

Seasonings and Liquids:

• Salt to taste
• Onion powder to taste
• Black pepper to taste
• 1 1/2 cups (360 milliliters) water
• 1 tablespoon chicken bouillon
• Fresh cilantro

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Instructions

1. Prepare the vibrant salsa verde by simmering tomatillos, tomatoes, and serranos in water until softened, approximately 8-10 minutes.
2. Transfer the boiled vegetables to a blender, adding fresh garlic and cilantro, then pulse until smooth and uniform in texture.
3. Heat a large skillet over medium-high heat and cook ground chuck, allowing it to brown naturally in its own rendered fat.
4. Sprinkle garlic salt, onion powder, and black pepper over the meat, stirring to distribute seasonings evenly.
5. Carefully drain excess oil from the browned meat using a slotted spoon or tilting the pan to remove fatty liquid.
6. Return the meat to the skillet and introduce diced zucchini, prepared salsa verde, water, and bouillon to create a rich, hearty mixture.
7. Adjust seasonings to personal taste, ensuring a balanced flavor profile.
8. Reduce heat to low and allow the dish to simmer gently for 10 minutes, cooking zucchini until tender yet maintaining a slight crispness.

Notes

• Swap ground chuck for lean turkey or plant-based crumbles to create a lighter, lower-fat version of this dish.
• Roast tomatillos and serrano peppers instead of boiling for a deeper, smokier salsa verde flavor profile.
• Use fresh summer zucchini for maximum sweetness and tender texture, avoiding overcooked or woody vegetables.
• Enhance protein content by adding black beans or quinoa for a more nutritionally balanced meal that works great for vegetarian adaptations.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch, Snacks
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 283 kcal
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 70 mg