Calabacitas con Carne Molida: Zesty Ground Beef in Salsa Verde

Calabacitas Con Carne Molida En Salsa Verde is more than just a dish; it’s a vibrant tapestry of flavors and a true testament to the heart of Mexican home cooking. Imagine tender, subtly sweet summer squash perfectly complemented by savory ground beef, all simmered together in a bright, tangy, and subtly spicy salsa verde. This beloved recipe holds a special place in many kitchens, instantly evoking feelings of warmth, comfort, and culinary tradition.

Historically, the combination of squash (calabacitas), a pre-Hispanic staple, with meat introduced during the colonial era, truly exemplifies the rich mestizo heritage of Mexican cuisine. This dish embodies the ingenuity of combining readily available ingredients into something truly extraordinary. People adore Calabacitas Con Carne Molida En Salsa Verde not only for its incredible depth of flavor – the zesty kick of tomatillos, the gentle heat of chiles, and the earthiness of the meat – but also for its wonderful texture. The calabacitas retain just enough bite, while the ground beef crumbles delicately, all enveloped in that velvety salsa. It’s a versatile and satisfying meal, often served with warm tortillas or fluffy rice, making it a perfect weeknight dinner or a cherished family gathering centerpiece. I find immense joy in bringing this authentic and comforting experience to your table.

this Recipe

Ingredients:

• For the Carne Molida:
  • 1 ½ pounds ground beef (80/20 lean-to-fat ratio): I find this ratio provides the best flavor and juiciness for our “Calabacitas Con Carne Molida,” ensuring it doesn’t dry out during cooking but also isn’t overly greasy.
  • 1 tablespoon vegetable oil: Or any neutral cooking oil you prefer, for browning the meat and sautéing our aromatics.
  • 1 medium yellow onion: Halved and then finely diced. This will be divided between the meat and the salsa, adding a foundational sweetness and aroma.
  • 3 cloves garlic: Minced, to infuse our dish with that unmistakable garlicky depth.
  • 1 teaspoon ground cumin: A quintessential spice in Mexican cuisine, it adds an earthy warmth that beautifully complements the beef.
  • ½ teaspoon dried oregano (Mexican oregano, if possible): Mexican oregano has a slightly more citrusy, earthy flavor compared to Mediterranean oregano, which really shines in our “Calabacitas Con Carne Molida En Salsa Verde.”
  • Salt and freshly ground black pepper: To taste, essential for seasoning every layer of our dish.
• For the Salsa Verde:
  • 1 ½ pounds tomatillos: Husks removed and thoroughly rinsed. Look for firm, bright green tomatillos for the best flavor. They are the star of our vibrant salsa verde!
  • 2-4 jalapeño peppers: Or serrano peppers if you prefer more heat. Stemmed. I usually go for 3 jalapeños for a medium spice level, but feel free to adjust to your liking.
  • ¼ cup fresh cilantro: Roughly chopped, including some of the tender stems, which carry a lot of flavor.
  • 1 clove garlic: A single clove here is perfect, as we don’t want to overpower the fresh tang of the tomatillos.
  • ½ cup chicken broth or water: For blending the salsa and ensuring it has the right consistency.
  • Salt: To season our salsa verde perfectly.
• For the Calabacitas (Zucchini):
  • 3 medium zucchini (approximately 1 ½ pounds): Washed and cut into ½-inch dice. These “calabacitas” are the namesake vegetable, adding a wonderful tender-crisp texture and freshness.
• For Garnishing (Optional, but highly recommended!):
  • Fresh cilantro: A sprinkle of chopped fresh cilantro for a burst of color and herbaceousness.
  • Mexican crema or sour cream: A dollop adds a lovely creamy coolness that beautifully contrasts the heat of the salsa.
  • Crumbled cotija cheese or queso fresco: For a salty, tangy finish.

Prepping Our Ingredients for Calabacitas Con Carne Molida En Salsa Verde

1. Prepare the Tomatillos and Peppers: First things first, let’s get our salsa verde components ready. Carefully remove the papery husks from all the tomatillos. You’ll notice they’re a bit sticky underneath; this is normal! Give them a good rinse under cool running water to remove any residue. Pat them dry with a clean kitchen towel. For the jalapeño or serrano peppers, simply remove the stems. If you’re sensitive to spice, you might want to wear gloves when handling the peppers to prevent capsaicin from irritating your skin, and be absolutely sure to avoid touching your face or eyes after handling them. This simple precaution ensures a more comfortable cooking experience.
2. Roast the Salsa Ingredients: Now, for the magic that makes our salsa verde truly shine and gives our “Calabacitas Con Carne Molida En Salsa Verde” its incredible depth. Arrange the cleaned tomatillos and stemmed peppers on a baking sheet. You can lightly spray them with cooking oil if you like, but it’s not strictly necessary. Pop them under the broiler in your oven or place them in a hot, dry cast-iron skillet or non-stick pan over medium-high heat. You’re looking for them to soften and develop some lovely dark charring in spots. This charring adds a wonderful smoky depth and brings out the inherent sweetness and tang of the tomatillos, which is crucial for a robust salsa. It usually takes about 10-15 minutes under a broiler, or 15-20 minutes in a skillet, turning occasionally with tongs to ensure even browning. Keep a very close eye on them to prevent them from burning completely, as a little char is good, but too much can lead to bitterness.
3. Dice the Onion: While the tomatillos and peppers are roasting, let’s get to our onion. Carefully peel away the dry outer papery layers. Halve the onion from root to stem, leaving the root end intact on each half. Lay each half flat on your cutting board, cut-side down, and make several vertical slices from the stem towards the root, being careful not to cut all the way through the root end, which will keep the onion intact and easier to handle. Then, make horizontal slices parallel to your cutting board before finally dicing across these cuts into small, uniform pieces. This precision ensures even cooking and a consistent texture throughout our dish. We’ll be dividing this diced onion; about half will go into our salsa, and the other half will be sautéed with the ground beef.
4. Mince the Garlic: Take your cloves of garlic. Give them a good smash with the flat side of your chef’s knife to easily remove the papery skins. Then, finely mince them until they are almost a paste. Precision here ensures the garlic flavor is evenly distributed throughout our “Calabacitas Con Carne Molida” without any large, overpowering chunks that might taste raw if not cooked through properly.
5. Dice the Zucchini: Wash your zucchini thoroughly under cool running water. Trim off both the stem and blossom ends. Then, cut each zucchini lengthwise into quarters. Now, cut these long quartered strips into half-inch thick pieces, creating beautiful, uniform ½-inch dice. The consistent size is incredibly important so that all the “calabacitas” cook evenly and maintain that desirable tender-crisp texture in our finished dish. Avoid cutting them too small, or they might turn mushy and release too much water, which would dilute the rich flavors of our salsa.
6. Chop the Cilantro: Rinse your fresh cilantro under cool water and gently pat it dry with a paper towel or spin it dry in a salad spinner. Roughly chop it, including some of the tender stems, as they contribute a lot of fresh, herbaceous flavor. We’ll use this for both the salsa and for garnish, so having it ready is key.

Crafting the Vibrant Salsa Verde for Your Calabacitas Con Carne Molida

7. Blend the Salsa Verde: Once your roasted tomatillos and peppers are cool enough to handle, transfer them carefully to a blender. Add the prepared half of the diced onion, the fresh cilantro, and the single clove of minced garlic. Pour in about half a cup of chicken broth or water. I usually start with less liquid, around ¼ cup, and add more if needed to achieve the desired consistency. The goal is a rich, flavorful salsa, not a thin, watery one.
8. Process Until Smooth: Secure the lid on your blender and blend until the mixture is beautifully smooth. You want a consistent texture, free of large chunks, that will coat our “Calabacitas Con Carne Molida En Salsa Verde” evenly. If it’s too thick to blend properly or if you prefer a looser salsa, add a little more broth or water, a tablespoon at a time, until you reach a pourable, but still somewhat thick, sauce-like consistency. We want a salsa that clings nicely to the back of a spoon, indicating it has body and won’t just run off the vegetables and meat.
9. Season the Salsa: Pour the blended salsa into a separate bowl. Now, give it a taste! This is where you adjust the seasoning. Add salt to your liking, usually starting with ½ teaspoon and adding more in small increments. Remember, a good salsa is well-seasoned and vibrant. If you feel it needs a little more acidity or brightness, a tiny squeeze of fresh lime juice can sometimes awaken the flavors, though the tomatillos usually provide ample tang. Set your beautiful, vibrant salsa verde aside; it’s ready to bring life and a burst of authentic Mexican flavor to our “Calabacitas Con Carne Molida En Salsa Verde!”

Cooking the Delicious Carne Molida for Our Dish

10. Brown the Ground Beef: Place a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering and looks wavy, add your 1 ½ pounds of ground beef. Break up the meat with a wooden spoon or spatula as it browns. Your goal here is to get a really good sear on the meat, creating those lovely browned bits (known as fond) on the bottom of the pan, which are packed with concentrated flavor. Don’t overcrowd the pan; if necessary, brown the beef in two batches to ensure it browns properly rather than steaming, which would result in grey, less flavorful meat. This browning step is crucial for the robust taste of our “Calabacitas Con Carne Molida.”
11. Drain Excess Fat: Once the ground beef is fully browned and cooked through, you’ll likely see some accumulated fat in the pan. Carefully tilt the pan and, using a slotted spoon or spatula, push the meat to one side and scoop out any excess fat into a heat-safe container. While some fat adds flavor and helps conduct heat, too much can make our “Calabacitas Con Carne Molida En Salsa Verde” greasy. Leave about a tablespoon or two of fat in the pan to sauté the aromatics, as this will carry flavor.
12. Sauté the Aromatics: Reduce the heat to medium. Add the remaining half of the diced onion to the pan with the browned beef. Sauté for about 3-5 minutes, stirring occasionally, until the onion softens, becomes translucent, and releases a sweet, pungent aroma. This step builds the foundational flavor profile of our dish. The slight sweetness of the cooked onion perfectly complements the savory beef.
13. Add the Garlic and Spices: Now, add the minced garlic, ground cumin, and dried oregano to the pan. Cook for just about 1 minute, stirring constantly to prevent the garlic from burning. Be careful not to burn the garlic, as burnt garlic can taste bitter and ruin the delicate balance of flavors. You’ll notice a fragrant, aromatic cloud rising from the pan as the spices bloom in the hot oil; that’s when you know they are releasing their full potential and infusing the beef with deep, earthy notes! Season generously with salt and freshly ground black pepper to taste. Remember to season in layers, as this builds complexity in the final dish.

Bringing Together the Calabacitas and Carne Molida in Salsa Verde

14. Introduce the Calabacitas: Add the diced zucchini (calabacitas) to the skillet with the seasoned ground beef and aromatics. Stir everything together gently to combine, ensuring the zucchini gets coated in the flavorful oils and spices. Cook for about 3-5 minutes, stirring occasionally, just until the zucchini starts to soften slightly but still retains a bit of firmness. We want them to be tender-crisp, not mushy, as they will continue to cook and absorb flavor in the salsa. This brief pre-cook helps them maintain their structure and prevents them from becoming waterlogged.
15. Pour in the Salsa Verde: It’s time to bring all these delicious components together! Pour your freshly blended salsa verde over the beef and zucchini in the skillet. Stir gently to ensure all the ingredients are well coated in the vibrant green sauce. The aroma filling your kitchen will be absolutely incredible at this point – a true preview of the delightful and authentic “Calabacitas Con Carne Molida En Salsa Verde” you are creating. The vibrant color of the salsa will instantly transform the dish.
16. Simmer and Let Flavors Meld: Bring the mixture to a gentle simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the skillet with a lid, and let it cook for about 10-15 minutes. This simmering time is crucial. It allows all the wonderful flavors to meld together, for the zucchini to finish cooking to tender perfection, and for the salsa to slightly thicken and develop an even richer, more integrated taste. Stir occasionally, perhaps every 5 minutes, to prevent anything from sticking to the bottom of the pan and to ensure even cooking. This gentle simmering period is where the magic truly happens, transforming individual ingredients into a harmonious and deeply flavorful dish.
17. Check for Doneness and Adjust Seasoning: After about 10-15 minutes, remove the lid. The zucchini should be tender but still have a slight bite to it – ideally not soft and watery, which indicates overcooking. Give the “Calabacitas Con Carne Molida En Salsa Verde” a taste. Does it need more salt? A pinch more pepper? Perhaps a tiny bit more cumin if you desire a deeper earthy note? Adjust the seasoning to your preference, adding small amounts and tasting after each addition. If the sauce seems too thick, you can add a splash of chicken broth or water to reach your desired consistency. If it’s too thin, you can let it simmer uncovered for a few more minutes to reduce and concentrate the flavors.
18. Final Touch (Optional but Recommended): For an extra layer of flavor and freshness, I sometimes like to stir in another tablespoon or two of freshly chopped cilantro right at the very end, just before serving. This brightens up the dish, adds a lovely pop of color, and provides a final herbaceous note that complements the rich salsa verde beautifully.

Serving Suggestions for Your Delightful Calabacitas Con Carne Molida

19. Serve Warm: Your amazing “Calabacitas Con Carne Molida En Salsa Verde” is now ready to be enjoyed! Serve it warm, straight from the skillet, allowing the steam and incredible aromas to tantalize your senses.
20. Traditional Accompaniments: This dish is absolutely fantastic served with warm corn or flour tortillas for scooping up all that flavorful goodness. I often heat my tortillas directly over an open flame on the stovetop for a few seconds per side until they’re pliable and slightly charred, which adds another layer of authentic flavor. It also pairs beautifully with a side of fluffy Mexican rice or a simple pot of refried beans, creating a complete and satisfying meal. Sometimes, I even enjoy it as a hearty and flavorful filling for tacos, quesadillas, or burritos, turning a simple weeknight meal into a Mexican feast.
21. Garnish for Perfection: Don’t forget those wonderful garnishes, as they elevate the dish from simply delicious to truly spectacular! A sprinkle of fresh chopped cilantro adds a burst of green and a fresh, bright aroma. A dollop of Mexican crema or sour cream provides a creamy, cooling contrast to the savory, slightly spicy “Calabacitas Con Carne Molida,” balancing the flavors beautifully. And if you have it, a generous sprinkle of crumbled cotija cheese or queso fresco adds a salty, tangy finish that truly elevates the experience and adds a delightful textural element. Enjoy every single bite of this comforting, flavorful, and incredibly satisfying Mexican classic!

<h2>Conclusion:</h2>
What a culinary adventure we’ve just embarked on together! We’ve navigated the vibrant flavors and comforting textures of a dish that I genuinely believe deserves a permanent spot in your weekly rotation. If there’s one recipe you absolutely must add to your repertoire, it’s this one. <strong>Calabacitas Con Carne Molida En Salsa Verde</strong> is more than just a meal; it’s an experience, a delightful symphony of fresh ingredients coming together in perfect harmony. I promise you, the rich, savory notes of the seasoned ground meat, perfectly complemented by the tender squash and the bright, tangy kick of the salsa verde, create something truly unforgettable. It’s a dish that embodies both simplicity and profound flavor, a testament to the magic that happens when humble ingredients are treated with respect and a little bit of love.

This recipe isn’t just easy to follow; it’s incredibly rewarding. You’ll find immense satisfaction in creating a dish that feels both authentic and deeply nourishing. It’s the kind of meal that brings everyone to the table, eliciting smiles and satisfied sighs. Whether you’re a seasoned chef or just starting your culinary journey, the steps we’ve outlined are straightforward, ensuring a delicious outcome every single time. <strong>The aroma alone will transport you</strong>, filling your home with the inviting scents of Mexican comfort food. Plus, it’s a fantastic way to incorporate more vegetables into your diet without sacrificing an ounce of flavor. The tender calabacitas absorb all the wonderful spices and the zesty salsa, becoming incredibly flavorful in their own right. It’s truly a complete meal in one pot, making cleanup a breeze, which is always a bonus in my busy kitchen!

Now, let’s talk about how to truly make this dish your own and maximize its enjoyment. While fantastic on its own, a serving of warm corn tortillas or fluffy white rice is the classic accompaniment, perfect for soaking up every last drop of that incredible salsa verde. For an extra touch of freshness, I love to garnish my portion with a sprinkle of crumbled cotija cheese, a dollop of Mexican crema or sour cream, and a handful of fresh cilantro. A squeeze of lime juice right before serving can also brighten up the flavors beautifully.

Looking for variations? <strong>The versatility of this dish is truly one of its greatest strengths.</strong> If you prefer a vegetarian option, you can easily omit the ground meat and boost the vegetable content with additional zucchini, corn, or even black beans for protein. For those who enjoy a bit more heat, a diced jalapeño or serrano pepper added to the salsa verde blend will provide an invigorating kick. If you’re feeding a crowd or want to prepare a heartier meal, consider adding cubed potatoes or carrots along with the calabacitas. And don’t shy away from experimenting with different types of ground meat – ground turkey or chicken would work wonderfully as lighter alternatives, absorbing the vibrant flavors just as well. This dish is also fantastic as a filling for tacos, burritos, or even enchiladas the next day, making it an excellent candidate for meal prepping. Imagine the possibilities for delicious lunch leftovers!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this <strong>Calabacitas Con Carne Molida En Salsa Verde</strong> recipe a try in your own kitchen. I am confident that you will be absolutely delighted with the results. It’s a dish that warms the soul and satisfies the palate, a true celebration of vibrant, fresh flavors. Once you’ve experienced the joy of making and tasting it, please don’t keep it to yourself! I would absolutely love to hear about your cooking journey and see your delicious creations. Share your experiences, your own twists, or even just a photo of your magnificent meal in the comments section below or on your favorite social media platforms. Let’s build a community around the love of great food! I can’t wait to see what you whip up. Happy cooking!

Calabacitas Con Carne Molida En Salsa Verde

A vibrant Mexican home-cooked dish featuring tender summer squash and savory ground beef simmered in a bright, tangy, and subtly spicy salsa verde. A comforting and versatile meal.

Prep Time
40 Minutes

Cook Time
50 Minutes

Total Time
30 Minutes

Servings
4-6 servings

Ingredients

• 1 ½ lbs ground beef (80/20 lean-to-fat)
• 1 tbsp vegetable oil
• 1 medium yellow onion, diced (divided)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp dried oregano (Mexican if possible)
• Salt and pepper, to taste
• 1 ½ lbs tomatillos, husked and rinsed
• 2-4 jalapeño peppers, stemmed (adjust to taste)
• ¼ cup fresh cilantro, chopped (plus more for garnish)
• 1 clove garlic
• ½ cup chicken broth or water
• 3 medium zucchini (1 ½ lbs), ½-inch diced
• Mexican crema or sour cream (for garnish)
• Crumbled cotija cheese or queso fresco (for garnish)

Instructions

1. Step 1
   Husk and rinse tomatillos, stem jalapeños. Arrange on a baking sheet and roast under a broiler or in a hot skillet for 10-20 minutes until softened and charred in spots. Set aside to cool.
2. Step 2
   Dice the yellow onion (divide roughly in half for salsa and beef). Mince 3 cloves of garlic (keep 1 clove separate for salsa). Dice zucchini into ½-inch pieces. Roughly chop ¼ cup fresh cilantro.
3. Step 3
   In a blender, combine the roasted tomatillos and peppers, half of the diced onion, ¼ cup chopped cilantro, 1 clove minced garlic, and ½ cup chicken broth/water. Blend until smooth. Season the salsa with salt to taste. Set aside.
4. Step 4
   Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and break it up with a spoon. Brown until cooked through, then drain any excess fat, leaving 1-2 tbsp in the pan.
5. Step 5
   Reduce heat to medium. Add the remaining diced onion to the beef and sauté for 3-5 minutes until translucent. Stir in the remaining 3 cloves of minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant. Season generously with salt and pepper.
6. Step 6
   Add the diced zucchini to the skillet. Stir to combine with the beef and aromatics. Cook for 3-5 minutes, stirring occasionally, until the zucchini starts to soften slightly but still retains some firmness.
7. Step 7
   Pour the prepared salsa verde over the beef and zucchini. Stir gently to coat all ingredients. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally. This allows flavors to meld and zucchini to finish cooking to tender perfection.
8. Step 8
   Remove the lid, check zucchini for doneness, and adjust seasoning (salt, pepper, or a splash of broth if needed). Optionally, stir in another tablespoon or two of fresh chopped cilantro. Serve warm with corn or flour tortillas, Mexican rice, or refried beans. Garnish with fresh cilantro, Mexican crema/sour cream, and crumbled cotija or queso fresco.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.