Picadillo con Calabacitas

Introducing the delightful flavors of Picadillo con Calabacitas! This traditional Mexican dish combines the richness of ground chuck with the vibrant freshness of diced vegetables and aromatic spices. Tender zucchini, sweet corn, and poblano peppers mingle with savory onions and garlic, creating a symphony of flavors that dance on your taste buds.

The dish is elevated with a blend of vine-ripened tomatoes and serrano peppers, lending a perfect balance of heat and tanginess. Finished with a sprinkle of Mexican oregano and fresh cilantro, this dish is a celebration of authentic Mexican cuisine. Serve it atop crispy tostadas or alongside warm tortillas for a satisfying meal that’s sure to impress.

Picadillo con Calabacitas

Ingredients

1 pound ground chuck

1 teaspoon kosher salt

1 teaspoon pepper

1/2 teaspoon granulated garlic

1/2 teaspoon cumin

1 cup onion finely diced

2 garlic cloves minced

1 poblano diced

4 vine-ripened tomatoes dice 1 and roughly chop the other 3

2 serrano peppers

1/2 cup water

2 teaspoons knorr chicken bouillon powder

1 cup corn fresh or frozen

1 medium zucchinis diced, about 2½ cups

1/3 teaspoon mexican oregano crushed

cilantro for garnish

tostadas to serve

Instructions:

Step 1:

Preheat skillet to medium heat for 5 minutes.

Add the ground chuck.

Season with salt, pepper, granulated garlic and cumin.

Cook until nicely browned, using a wooden spoon to break down and crumble

Step 2:

Drain off excess fat.

Push the beef to one side.

Add the onions, garlic and poblano.

Saute for 3-4 minutes, eventually working into the ground beef.

Step 3:

Add the reserved diced tomato (1 tomato) into the skillet.

Stir well to combine and cook for 3 minutes.

Step 4:

To the blender, add the remaining tomato, 1 serrano pepper, bouillon and ½ cup of water.

Blend on high until smooth.

Pour into skillet.

Stir well to combine.

When it comes to a boil, taste for salt and pepper.

Add the remaining serrano pepper whole to the picadillo.

Step 5:

Stir in the corn, zucchini and oregano.

Reduce heat slightly and continue cooking for 10-15 minutes, stirring as needed.

Remove from heat and let sit for 10 minutes before serving.

Serve on tostadas or serve with warm tortillas!

A side of rice and beans are perfect!

Notes:

Ground Chuck: The recipe starts with browning ground chuck seasoned with kosher salt, pepper, granulated garlic, and cumin, imparting rich flavors to the dish.

Vegetable Medley: Diced onion, minced garlic, and poblano peppers are sautéed with the beef, adding layers of sweetness and depth to the picadillo.

Tomato Base: A blend of vine-ripened tomatoes and serrano peppers creates a vibrant and flavorful sauce for the picadillo, with the addition of Knorr chicken bouillon powder for an extra umami boost.

Corn and Zucchini: Fresh or frozen corn and diced zucchini add texture and freshness to the dish, enhancing its overall appeal.

Mexican Oregano: Crushed Mexican oregano infuses the picadillo with a distinct and aromatic flavor profile, elevating its authenticity.

Garnish: Fresh cilantro adds a pop of color and freshness to the finished dish, enhancing its visual appeal.

Serving Suggestions: The picadillo can be served on crispy tostadas or with warm tortillas, providing versatile options for enjoying this flavorful dish. It pairs excellently with a side of rice and beans, completing the meal with a satisfying and comforting touch.

Nutrition Information:

Yields: 6 | Serving Size: 1

Frequently Asked Questions:

What is Picadillo con Calabacitas?

Picadillo con Calabacitas is a Mexican dish made with ground beef (chuck), zucchini (calabacitas), and a variety of seasonings.

It’s often served with tostadas, tortillas, and can be accompanied by rice and beans.

Can I use ground turkey or chicken instead of ground chuck?

Yes, you can substitute ground turkey or chicken for the ground chuck if you prefer a leaner option.

How spicy is this dish with serrano peppers?

The spiciness can vary depending on your tolerance and the specific serrano peppers used.

You can adjust the heat by using fewer or more serrano peppers or by removing the seeds, which are the spiciest part.

Is Mexican oregano essential, or can I use regular oregano?

Mexican oregano has a slightly different flavor than Mediterranean oregano, but you can use regular oregano if you don’t have Mexican oregano.

It will still add a nice flavor to the dish.

How do I serve Picadillo con Calabacitas?

You can serve Picadillo con Calabacitas on tostadas, tortillas, or with rice and beans.

It’s often garnished with cilantro for a fresh touch.

The choice of sides and presentation is flexible.

Can I use ground beef with a different fat content?

Yes, you can use ground beef with a different fat content if you prefer leaner or fattier meat.

Adjust the cooking time to account for the fat content.

How do I adjust the spiciness of the dish?

You can control the spiciness by adding or removing serrano peppers.

Removing the seeds and membranes from the peppers will also reduce the heat.

Taste as you go and adjust to your preference.

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned diced or crushed tomatoes if fresh ones are not available.

However, fresh tomatoes will provide a slightly different texture and flavor.

What can I substitute for Mexican oregano?

If you don’t have Mexican oregano, you can use regular dried oregano as a substitute.

While the flavors are slightly different, it will still add a nice herbal note to the dish.

Can I make this dish in advance, and how should I store leftovers?

Yes, you can make Picadillo con Calabacitas in advance and store leftovers in an airtight container in the refrigerator.

Reheat gently on the stovetop or in the microwave when serving.