Mexican Calabacitas Con Carne Molida

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Intensity/Difficulty: Easy. This recipe is perfect for beginner cooks and busy families. It uses basic techniques like browning meat and simmering vegetables, with minimal hands-on time.

• Cuisine: Mexican

• Course: Main Course

• Servings: 4-6

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The Ingredients

The beauty of Calabacitas con Carne is its simplicity. Here’s what you’ll need to bring this dish to life.

For the Fresh Salsa Verde (The Heart of the Dish):

• 3 medium tomatillos, husks removed and rinsed (their tanginess is key)

• 2 Roma tomatoes

• 1-2 jalapeño or serrano chiles, stems removed (adjust based on your heat preference)

• 2 cloves garlic, peeled

• ½ medium white onion, roughly chopped

• ½ cup fresh cilantro, roughly chopped (stems and all)

• 1 teaspoon salt, or to taste

For the Calabacitas:

• 1 ½ lbs lean ground beef (carne molida) (80/20 or 90/10 blend works well)

• 4 medium zucchini (calabacitas), sliced into ¼-inch thick rounds

• 1 cup corn kernels (fresh, frozen, or canned—drained if canned)

• 1 tablespoon olive oil or vegetable oil, divided

• 1 teaspoon ground cumin

• 1 teaspoon dried Mexican oregano

• Salt and black pepper, to taste

• ½ cup water or low-sodium chicken broth

For Garnishing & Serving:

• Queso fresco or Cotija cheese, crumbled (for that perfect salty finish)

• Fresh cilantro, chopped

• Warm corn tortillas, for scooping

• Mexican rice and refried beans, for a complete meal

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Step-by-Step Instructions

Follow these simple steps to create a pot of perfect Calabacitas con Carne.

Part 1: Making the Salsa Verde (Quick Boiled Method)

1. Cook the Vegetables: In a medium saucepan, combine the tomatillos, tomatoes, and chiles. Cover them with water and bring to a boil over high heat. Reduce the heat to medium and let them simmer for 8-10 minutes, or until the tomatillos have changed from bright green to a dull, army-green color and are soft all the way through.

2. Blend the Salsa: Using a slotted spoon, transfer the softened tomatillos, tomatoes, and chiles to a blender. Add the roughly chopped onion, garlic cloves, fresh cilantro, and salt. Important: Don’t add the boiling water to the blender, or your salsa will be too watery. Blend until you have a smooth, vibrant salsa. Set it aside. (If you’re short on time, you can use 2 cups of a high-quality store-bought salsa verde).

Part 2: Assembling the Calabacitas con Carne

3. Brown the Meat: Heat ½ tablespoon of oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until it’s well-browned and cooked through. This should take about 7-8 minutes. Season the meat generously with salt and pepper as it cooks. Once browned, carefully drain off and discard any excess fat, leaving about a tablespoon in the pan for flavor.

4. Bloom the Spices: Add the remaining ½ tablespoon of oil to the pot with the beef. Sprinkle in the ground cumin and dried Mexican oregano. Stir constantly for about 30-60 seconds until the spices become incredibly fragrant. This step awakens their essential oils and deepens the flavor of the entire dish.

5. Add the Salsa: Pour the freshly blended salsa verde into the pot with the seasoned beef. Stir well to combine, scraping up any browned bits from the bottom of the pan (that’s where all the flavor is!).

6. Simmer the Base: Let the salsa come to a gentle simmer. Allow it to cook for about 5 minutes. This helps to slightly thicken the sauce and meld the flavors of the salsa with the meat.

7. Add Zucchini and Corn: Gently stir in the sliced zucchini rounds and the corn kernels. Pour in the ½ cup of water or chicken broth. This liquid will help create steam to cook the vegetables and will meld with the salsa to form a lovely, light broth.

8. Cook Until Tender: Bring the mixture back to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 10-15 minutes. You’ll know it’s done when the zucchini is tender but still holds its shape—you want it to be cooked through, not mushy. The corn will be bright and heated through.

9. Final Taste and Serve: Give the calabacitas a final taste and adjust the seasoning with more salt and pepper if needed. Serve it hot, straight from the pot. Garnish each bowl with a generous sprinkle of crumbled queso fresco and a pinch of fresh cilantro.

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Nutrition Information

The following is an estimate per serving, based on a recipe serving 6 people. Actual values will vary depending on the specific ingredients and brands used.