To add spice to the picadillo I used a dried red jalapeño. This weekend I visited my parents house and noticed that my dad had an abundance of dried piquín, serrano, habanero and jalapeño peppers. I decided to take advantage of my dad's love of chiles and took a few. I felt that the dried jalapeño had an aroma and texture similar to that of a sun dried tomato, but very very hot, a perfect addition to my dish.
red dried jalapeño
I split each calabacita in half and using a spoon I hollowed out the vegetable , taking out mostly the seeds.
I placed the calabacitas in a baking dish and stuffed each one with my picadillo. I used queso fresco to sprinkle over the top before placing in the oven.
I baked in the oven until the calabacitas were fork tender. The queso fresco is not really a melting cheese but it formed a nice crust on top.
To serve the calabacitas I made a quick sauce by placing avocado, crema mexicana, and hot sauce in a food processor and blending until smooth. The dish overall was very tasty, the beef went well with the taste of the calabacita and the jalapeño added the right amount of heat.
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