Calabacitas Rellenas de Carne Molida

Ingredients

• 3 Mexican squash (calabacitas)
• 1 lb. ground beef
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• Salt to taste
• Monterrey Jack cheese
• 3 roma tomatoes
• 1/2 white onion
• 3 garlic cloves
• 4 chiles de arbol
• 4 guajillo peppers
• 1.5 cups water
• 1 tbsp chicken bouillon

Instructions

1. Cut the ends of the calabacitas and slice them in half.
2. Add calabacitas to a pot with boiling water and cook for about 15 minutes.
3. Set calabacitas aside after cooking.
4. In a pan set to low-medium heat, cook the ground beef, breaking it down and seasoning with salt to taste for about 5 minutes.
5. Set the cooked meat aside.
6. In a saucepan set to medium heat, add 3 roma tomatoes, 1/2 white onion, 3 garlic cloves, 4 chiles de arbol, and 4 guajillo peppers, and boil for about 10 minutes.
7. Remove the skin from the tomatoes and transfer the mixture to a blender, adding 1.5 cups of water.
8. Once the calabacitas have cooled, scrape out the middle part and add it to the blender.
9. Add 1 tablespoon of chicken bouillon to the blender and blend until smooth.
10. Add the cooked meat to the calabacitas.
11. In a pan set to medium heat, add oil and fry the sauce mixture, checking for salt.
12. Let it boil for about 4 minutes, then add the calabacitas.
13. Top with Monterrey Jack cheese and cover until the cheese melts.