Calabacitas Con Carne Molida En Salsa Verde

This comforting dish, Calabacitas con Carne Molida en Salsa Verde, captures the heart of rustic Mexican home cooking — a flavorful blend of tender ground beef, summer zucchini, and a bold, homemade green salsa simmered to perfection.

It brings together the heat of serrano chiles, the brightness of tomatillos, and the earthiness of fresh cilantro in a sauce that elevates simple ingredients into a rich, deeply satisfying meal.

Whether served with warm tortillas, rice, or beans, this stew-like favorite is a celebration of balance: spicy and savory, hearty yet light, and wonderfully nourishing. It’s the kind of humble food that speaks of tradition, family, and the vibrant soul of Mexican cuisine.

Why People Will Love This Calabacitas con Carne Molida en Salsa Verde Recipe:

Richly authentic flavor: The combination of ground beef and fresh homemade green salsa (salsa verde) captures the essence of traditional Mexican home cooking — rustic, bold, and deeply satisfying.

Comforting yet nutritious: With lean ground chuck and plenty of zucchini, it strikes a balance between hearty comfort food and vegetable-forward nourishment.

Bright, spicy, and complex: The serrano chiles, tomatillos, garlic, and cilantro in the salsa add heat, acidity, and herbal depth, creating a sauce that’s far more vibrant than anything store-bought.

Simple ingredients, big flavor: It uses humble pantry staples and transforms them through classic techniques like browning the meat in its own fat and simmering everything slowly for maximum flavor.

Versatile and family-friendly: This dish pairs beautifully with tortillas, rice, or beans, and can easily be adjusted for spice level — making it perfect for both bold and mild palates alike.

Key Ingredients:

Ground chuck (90/10): The ideal fat-to-lean ratio creates a flavorful base that’s meaty, juicy, and rich without being greasy, offering the perfect foundation for a comforting stew.

Zucchini (Calabacitas): Tender and mildly sweet, zucchini absorbs the bold flavors of the salsa verde while adding a soft, velvety texture and nutritious balance to the dish.

Salsa verde ingredients – tomatoes, tomatillos, serrano chiles, garlic, cilantro: This dynamic blend creates a vibrant, piquant green sauce that’s tangy, earthy, and layered with depth — essential to the soul of the dish.

Chicken bouillon: Enhances umami and rounds out the sauce with a savory richness that mimics long-simmered stock in a fraction of the time.

Aromatics (onion powder, garlic salt, pepper): Simple yet essential seasonings that elevate the meat and harmonize with the salsa for full-bodied flavor in every bite.

Expert Tips:

Roast the salsa ingredients for depth: Instead of boiling, try roasting the tomatoes, tomatillos, serrano chiles, and garlic in a dry skillet or under the broiler. This caramelizes the sugars and adds a smoky, authentic depth to your salsa verde.

Drain fat strategically: After browning the beef, only drain part of the fat—just enough to avoid greasiness. Leaving a little behind helps carry the flavor into the salsa and zucchini as it simmers.

Slice zucchini uniformly: Cutting zucchini into consistent 1/8″ slices ensures even cooking and preserves its tender-crisp texture without becoming mushy or overcooked.

Simmer low and slow: Once everything is combined, don’t rush. A gentle 10–15 minute simmer allows the salsa to permeate the zucchini and meat, marrying all the flavors beautifully.

Adjust heat to taste: Serrano chiles can vary in spiciness. If you’re unsure of your heat preference, blend in fewer at first, then add more after tasting. You can also deseed them for a milder salsa.

Calabacitas Con Carne Molida En Salsa Verde

Ingredients:

2 lbs of 90/10 ground chuck

salt

onion powder

pepper

1 1/2 cups of water

1 tbsp of chicken bouillon

4 medium zucchini, sliced 1/8″ thick

Salsa:

3 tomatoes

2 tomatillos

3 serranos chile

2 garlic cloves

handful of cilantro

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Authentic Zuppa Toscana

Banana Pudding Cheesecake Squares

Instructions:

Making Salsa:

Boil 3 tomatoes, 2 tomatillos, 3 serranos chile and blend with 2 garlic cloves, handful of cilantro. Set aside..

I browned /fried with its own fat, 2 Lbs of 90/10 ground chuck with garlic salt , onion powder and pepper and a couple serrano chiles

Then drained as much oil as possible and added salsa, and zucchini, 1 1/2 cups of water, 1 tbsp of chicken bouillon and salt if needed.

Let it simmer on low for 10mins Or until zucchini is done…

Enjoy!

Important Notes When Making Calabacitas con Carne Molida en Salsa Verde:

Salsa consistency is key: After blending the salsa ingredients, strain it if you prefer a smoother texture. A chunky salsa gives rustic appeal, while a smooth one coats the meat and vegetables more evenly.

Zucchini timing matters: Zucchini cooks very quickly. Add it near the end and simmer only until just tender to avoid a mushy texture. Overcooked zucchini can water down the salsa.

Flavor builds in layers: Season the ground beef as it browns, not after. This allows the spices to infuse the meat and deepen the overall umami.

Bouillon can be salty: Since chicken bouillon already contains sodium, always taste before adding extra salt. Otherwise, the final dish may become overly salty.

Let it rest before serving: After cooking, let the dish sit for 5–10 minutes. This allows the flavors to settle and thicken slightly, improving mouthfeel and cohesion.

Nutrition Information:

Per serving for Calabacitas con Carne Molida en Salsa Verde (based on approximately 6 servings):

Note: These values are approximations based on typical ingredients (90/10 ground beef, zucchini, serranos, homemade salsa verde, and chicken bouillon). Exact numbers may vary depending on brands and portion size.

Frequently Asked Questions:

Can I make this dish less spicy without losing flavor?

Yes. You can reduce the heat by using fewer serrano chiles or swapping them for milder green chiles (like Anaheim or poblano). To keep flavor rich, boost the garlic and cilantro in the salsa.

Can I use ground turkey or chicken instead of beef?

Absolutely. Lean ground turkey or chicken works well and makes the dish lighter. Just be sure to season it generously and possibly add a touch of olive oil since these meats are less fatty than ground chuck.

Is it okay to skip the chicken bouillon?

Yes, but the bouillon adds depth and umami. If skipping it, consider using low-sodium chicken broth in place of water or add a splash of soy sauce or nutritional yeast for extra savoriness.

Can I prepare the salsa ahead of time?

Definitely. The salsa can be made up to 2 days in advance and kept refrigerated. It can also be frozen in small portions for future use—just thaw before adding to the skillet.

How do I know when the zucchini is perfectly cooked?

Zucchini is done when it’s tender but still slightly firm (not mushy). It should be fork-tender after simmering for about 10 minutes. Overcooking can make it watery and soft.

What’s the best technique for rendering fat from ground beef without drying it out?

Start by cooking the beef over medium heat without stirring too much—this allows browning for added flavor. Once the fat renders, drain it carefully, but leave a small amount to help blend the salsa and keep the dish moist.

Should I peel the tomatoes and tomatillos before blending the salsa?

No need to peel them—boiling softens the skins enough to blend smoothly. If you want a super silky salsa, you can strain it after blending, but most people prefer the natural texture.

How thick should I slice the zucchini to ensure even cooking?

Slice zucchini into ⅛-inch rounds for quick, even cooking. Thicker slices may take longer and won’t absorb the salsa as well; thinner ones may become too soft.

Can I blend the salsa raw instead of boiling the ingredients first?

Technically yes, but boiling the tomatoes, tomatillos, and serranos reduces bitterness and mellows their acidity. For the most balanced flavor, always cook before blending.

What’s the best way to adjust consistency if the dish is too watery or too thick?

If too watery: Simmer uncovered a few more minutes to reduce.

If too thick: Add a splash of water or chicken broth gradually until it loosens to your liking.