Calabacitas Rellenas
Serves 1
Directions
- 1Fill a pot halfway with water, add salt, set over medium-high heat, and bring to a boil.
- 2Once the water boils, add the calabacitas cut in half and cook for 3 to 5 minutes or until softened.
- 3Remove the calabacitas from the pot after 5 minutes.
- 4To the same pot, add 4 Roma tomatoes, 3 chile guajillos, and 3 chile puyas, and allow them to soften for about 5 minutes.
- 5Once the tomatoes have started to peel, transfer them and the chilies to the blender cup.
- 6Scoop out the flesh of the cooked calabacitas and add it to the blender cup.
- 7To the blender cup, add a piece of onion, two garlic cloves, one chile chipotle, all the spices (1 tsp tomato bouillon, salt, black pepper, 1/2 tsp ground cumin and oregano, 1/4 tsp ground coriander), and half a cup of water.
- 8Blend until smooth.
- 9Set a pan over medium-high heat, add a little oil, and allow it to heat up.
- 10Once the pan is hot, add the onion and bell pepper and sauté for a couple of minutes.
- 11After a couple of minutes, add the corn along with the minced garlic and cook for another 2 minutes.
- 12After 2 minutes, move the vegetables to the side, add the ground beef, break it down, and season with salt, black pepper, onion powder, and garlic powder.
- 13Continue to break down the meat and cook for about 7 minutes or until fully cooked.
- 14Taste the meat for salt and adjust if needed, and remove any excess grease.
- 15Stuff the calabacita boats with the filling.
- 16Return the stuffed calabacitas to the pan over medium heat.
- 17Add the sauce, add a little more water to the blender cup, mix it, and bring to a simmer.
- 18Once the sauce simmers, taste it for salt, adjust if needed, and allow it to continue simmering for 5 minutes.
- 19Arrange the calabacita boats in the pan.
- 20Top with Queso Oaxaca or your favorite melting cheese.
- 21Cover and allow the cheese to melt.
- 22After a couple of minutes, serve the calabacitas.
Ingredients
- Queso Oaxaca or your favorite melting cheese
- 5 calabacitas (Mexican squash)
- 4 Roma tomatoes
- 3 chile guajillos
- 3 chile puyas
- 1 chile chipotle
- 0.25 onion
- 2 garlic cloves
- 1 tsp tomato bouillon
- salt
- black pepper
- 0.5 tsp ground cumin
- 0.5 tsp oregano
- 0.25 tsp ground coriander
- 0.5 cup water
- 1 small bell pepper
- 0.5 onion
- 1 cup corn
- 2 minced garlic cloves
- 1 lb lean ground beef
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- oil
Equipment
potblender cuppan
Tips
- For a spicier sauce, add chile de árbol instead of chile puya.
Related recipes
Zesty Lime Mexican Inspired Dense Bean Salad
Mexican · Dinner
Pescado crujiente con dip de alcaparras y limón
Mexican · Dinner
Rotisserie White Chicken Cheese Enchiladas
Mexican · Dinner
Suegra’s Refried Beans
Mexican · Dinner
Red Cheesy Enchiladas
Mexican · Dinner
High protein loaded nacho fries
Mexican · Dinner
Stovetop Carnitas
Mexican · Dinner
Birria Ramen
Mexican · Dinner
Loaded Potato Grilled Burrito
Mexican · Dinner
Labor Bowl Beef Mexican Street Corn Bowl
Mexican · Dinner
Steak & Beef Ranchero Spanish Rice
Mexican · Dinner
Crockpot Queso Chicken Tacos
Mexican · Dinner