Alcachofas con Carne Molida en Salsa Verde is a flavorful Mexican dish made with ground beef (carne molida), vegetables like zucchini (calabacitas), and a tangy green salsa. It’s comforting, savory, and perfect for serving with rice, tortillas, or even just as a standalone meal. Here’s a simple recipe to prepare it:
Calabacitas con Carne Molida en Salsa Verde
Ingredients:
- 1 lb (450g) ground beef (carne molida)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini (calabacitas), diced
- 1 cup corn kernels (fresh or frozen)
- 1-2 medium tomatoes, chopped
- 1/2 cup fresh cilantro, chopped (optional)
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Salsa Verde:
- 1 lb (450g) tomatillos, husked and rinsed
- 2-3 green chilies (jalapeño or serrano, depending on desired heat level)
- 1/4 cup onion, chopped
- 1-2 cloves garlic
- 1/4 cup fresh cilantro (optional)
- Salt to taste
Directions:
- Make the Salsa Verde:
- In a saucepan, combine the tomatillos, green chilies, onion, and garlic. Cover with water and bring to a boil. Reduce heat and simmer for about 10-15 minutes, until the tomatillos are soft and the skins begin to split.
- Drain the vegetables and place them in a blender or food processor. Add the cilantro (if using) and salt, and blend until smooth. Set aside.
- Cook the ground beef:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for about 2-3 minutes, until fragrant and softened.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until it’s browned and fully cooked. Season with salt, pepper, and cumin.
- Add vegetables and salsa:
- Stir in the diced zucchini and corn. Cook for 5-6 minutes until the zucchini is tender but still a bit firm.
- Pour the salsa verde over the beef and vegetable mixture, stirring to coat everything evenly. Let it simmer for another 5-7 minutes, allowing the flavors to meld together.
- Serve:
- Once the vegetables are tender and the salsa has thickened slightly, taste and adjust seasoning if needed.
- Garnish with fresh chopped cilantro if desired and serve hot with rice, tortillas, or as a standalone dish.
Tips:
- Spice Level: Adjust the number of chilies in the salsa verde to suit your spice tolerance. For a milder version, you can remove the seeds from the chilies.
- Additional Vegetables: You can add more vegetables, such as bell peppers or carrots, to make the dish even more hearty.
- Leftovers: This dish stores well in the fridge for up to 3 days. You can also freeze it for up to a month.
This Calabacitas con Carne Molida en Salsa Verde is a flavorful and satisfying meal that combines the richness of ground beef with the freshness of green salsa and vegetables. Enjoy!