{"id":6134,"date":"2025-01-10T16:10:08","date_gmt":"2025-01-10T16:10:08","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6134"},"modified":"2025-01-10T16:10:08","modified_gmt":"2025-01-10T16:10:08","slug":"calabacitas-con-carne-molida-en-salsa-verde","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6134","title":{"rendered":"Calabacitas Con Carne Molida En Salsa Verde"},"content":{"rendered":"

\"\"<\/p>\n

A delicious Mexican dish with tender zucchini, ground beef, and a flavorful green salsa. Perfectly seasoned and served as a main dish or a side.<\/p>\n

Ingredients:<\/strong><\/h1>\n

For the Calabacitas:<\/strong><\/p>\n

2 medium zucchinis (sliced into rounds)<\/p>\n

1 lb ground beef (or ground turkey for a lighter option)<\/p>\n

1 medium onion (diced)<\/p>\n

2 cloves garlic (minced)<\/p>\n

1-2 medium tomatoes (chopped)<\/p>\n

1 jalape\u00f1o (optional, for extra heat)<\/p>\n

1-2 tbsp olive oil (or vegetable oil)<\/p>\n

1 tsp cumin powder<\/p>\n

1 tsp paprika<\/p>\n

Salt and pepper to taste<\/p>\n

Fresh cilantro (for garnish, optional)<\/p>\n

For the Salsa Verde:<\/strong><\/p>\n

5-6 medium tomatillos (husked and rinsed)<\/p>\n

2-3 medium serrano peppers (adjust to taste)<\/p>\n

2 cloves garlic<\/p>\n

1\/2 cup water (or chicken broth for extra flavor)<\/p>\n

Salt to taste<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Instructions:<\/strong><\/h1>\n

Step 1: Prepare the Salsa Verde<\/strong><\/p>\n

In a medium saucepan, add the tomatillos, serrano peppers, and garlic. Cover with water.<\/p>\n

Bring to a boil over medium heat, then reduce the heat and simmer for about 5-7 minutes, or until the tomatillos soften.<\/p>\n

Remove from heat and let it cool slightly.<\/p>\n

Blend the cooked tomatillos, serrano peppers, and garlic in a blender or food processor, adding water or chicken broth as needed to create a smooth sauce.<\/p>\n

Season with salt to taste. Set aside.<\/p>\n

Step 2: Cook the Ground Beef<\/strong><\/p>\n

Heat the oil in a large skillet over medium heat.<\/p>\n

Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 6-8 minutes). Drain any excess fat.<\/p>\n

Add the diced onion and minced garlic to the skillet, and saut\u00e9 for about 2 minutes, until softened and fragrant.<\/p>\n

Season with cumin, paprika, salt, and pepper to taste. Stir well.<\/p>\n

Step 3: Add the Zucchini and Salsa Verde<\/strong><\/p>\n

Add the sliced zucchini to the skillet with the ground beef. Cook for about 5-7 minutes, stirring occasionally, until the zucchini softens.<\/p>\n

Pour the salsa verde over the beef and zucchini mixture, ensuring everything is evenly coated.<\/p>\n

Let the dish simmer for an additional 5 minutes, so the flavors meld together.<\/p>\n

Add the chopped tomatoes and let them cook for another 2-3 minutes. Adjust seasoning as needed.<\/p>\n

Step 4: Serve<\/strong><\/p>\n

Garnish with fresh cilantro, if desired.<\/p>\n

Serve hot, either with rice, tortillas, or as a standalone dish.<\/p>\n

Enjoy Your Calabacitas Con Carne Molida En Salsa Verde!<\/strong> \ud83c\udf2e\ud83e\udd52\ud83c\udf74<\/h3>\n

This dish is a delicious combination of tender zucchini, savory ground beef, and spicy salsa verde. The fresh cilantro adds a pop of flavor, making it a perfect meal to enjoy with family or friends.<\/p>\n","protected":false},"excerpt":{"rendered":"

A delicious Mexican dish with tender zucchini, ground beef, and a flavorful green salsa. Perfectly seasoned and served as a main dish or a side. Ingredients: For the Calabacitas: 2 medium zucchinis (sliced into rounds) 1 lb ground beef (or ground turkey for a lighter option) 1 medium onion (diced) 2 cloves garlic (minced) 1-2 […]<\/p>\n","protected":false},"author":1,"featured_media":6136,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6134"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6134\/revisions"}],"predecessor-version":[{"id":6137,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6134\/revisions\/6137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6136"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}