Beef with Calabacitas

This Beef with Calabacitas recipe is a flavorful and comforting dish that highlights the vibrant combination of tender beef and fresh zucchini. With a blend of spices and the kick of serrano peppers, it delivers a delightful balance of savory and slightly spicy flavors.

Perfect for a hearty family meal, this dish pairs wonderfully with rice, beans, and warm corn tortillas, making it a satisfying option any night of the week. Enjoy a taste of home-cooked goodness!

Beef with Calabacitas

Ingredients:

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 teaspoon oregano

2 cups water

2 teaspoons beef bouillon

2 full cups calabacitas or zucchini, diced

Handful of cilantro

Instructions:

In a skillet, heat 3 tablespoons of oil over medium heat for a few minutes until hot.

Add the beef to the skillet and season with salt and pepper. Stir occasionally and cook until browned, about 6-8 minutes.

Incorporate the diced onion, minced garlic, 1 minced serrano pepper, and the diced red bell pepper. Season lightly with salt and pepper and cook for an additional 3-4 minutes.

In a blender, combine the chopped tomatoes, 1 reserved serrano pepper, oregano, beef bouillon, 1/2 cup of water, and salt and pepper to taste. Blend on high until smooth. Pour the mixture into the skillet with the beef.

Stir the blended tomato sauce into the beef mixture. In the blender, add 1 1/2 cups of water, swish it around to gather any remaining sauce, and pour it into the skillet. Bring to a simmer and taste for seasoning. Continue cooking for 10 minutes.

After 10 minutes, add the diced zucchini, chopped cilantro, and the remaining serrano pepper.

Reduce the heat to a simmer, cover, and cook for another 15-20 minutes.

Serve in shallow bowls with rice, beans, and warm corn tortillas on the side.

Notes:

Beef Options: You can use either thinly sliced chuck steak or ground beef based on your preference. Chuck steak will provide a more robust texture, while ground beef cooks faster.

Pepper Heat: Adjust the number of serrano peppers according to your spice tolerance. If you prefer less heat, remove the seeds before adding them to the dish.

Zucchini Variations: Calabacitas refers to Mexican zucchini, but you can use regular zucchini or even yellow squash if needed.

Flavor Boost: Consider adding a splash of lime juice or some diced avocado as a garnish to enhance the freshness of the dish.

Cooking Time: Ensure the beef is fully cooked before adding the zucchini, as it cooks relatively quickly.

Serving Suggestions: This dish pairs well with rice, beans, and warm tortillas, but you can also serve it over a bed of quinoa for a healthier twist.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: This dish can be frozen for up to 3 months. Allow it to cool completely before transferring to an airtight container.

Herb Alternatives: If you don’t have fresh cilantro, you can use parsley for a similar flavor or omit it altogether.

Cooking Equipment: A large skillet or Dutch oven works best for this recipe to allow for even cooking and easy stirring.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: ~350 | Protein: ~30g | Carbohydrates: ~15g | Fiber: ~3g | Sugars: ~4g | Fat: ~20g | Saturated Fat: ~6g | Cholesterol: ~80mg | Sodium: ~800mg

Frequently Asked Questions:

Can I use other types of meat?

Yes! You can substitute the beef with chicken, turkey, or even pork.

Just adjust the cooking time accordingly based on the type of meat used.

Is this recipe spicy?

The spice level will depend on the number of serrano peppers you use.

For a milder dish, you can reduce the amount or remove the seeds.

Can I make this dish ahead of time?

Yes, this dish can be prepared ahead of time.

Store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

What can I serve with this dish?

This recipe pairs well with rice, beans, and warm corn tortillas.

You can also serve it with a side salad or over quinoa for a healthier option.

Can I add more vegetables?

Absolutely! Feel free to add other vegetables like bell peppers, carrots, or corn for extra nutrition and flavor.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove or in the microwave.

Is it possible to make this dish vegetarian?

Yes! You can replace the beef with beans or lentils and use vegetable broth instead of beef bouillon for a hearty vegetarian version.

What type of zucchini should I use?

You can use either calabacitas (Mexican zucchini) or regular zucchini.

Both will work well in this recipe.

How do I know when the beef is cooked through?

The beef should be browned on the outside and no longer pink on the inside.

Use a meat thermometer to ensure it reaches at least 160°F (71°C).

Can I adjust the seasoning?

Yes! Feel free to adjust the salt, pepper, and other spices to suit your taste.

Adding lime juice or fresh herbs can enhance the flavor as well.