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.