He Hash It is one of those dishes that define Mexican cuisine due to its versatility and richness of ingredients. The version with Zucchini, potatoes and rajas is characterized by its Fresh and bright colorsThis makes every dish a complete culinary experience.
Preparation requires attention to detail: from cutting the vegetables to cooking the meat, every step helps the flavors integrate harmoniously.
Beyond its taste, this picadillo is an example of how nutritious and comforting Mexican cuisine can be.
You can find this recipe on the Larousse Cocina website. It is quick and easy to prepare as it only takes 50 minutes to prepare.
- Cut 1/4 small onion into pieces
- 1 large garlic clove, cut into pieces
- 1/2 teaspoon dried oregano
- 1 clove
- 1/8 teaspoon cumin
- 3/4 to 1 cup water
- Cut 1/2 kg tomatoes into pieces
- Salt, to taste
Ready
- 1 teaspoon oil
- 3/4 kg minced meat
- Salt and ground black pepper to taste
- 1 large garlic clove finely chopped
- 2 medium potatoes (350 g), peeled and cut into cubes
- Cut 1/2 small onion into feather shape
- Cut 1 jalapeno pepper into strips
- 2 roasted poblano chiles, peeled, seeded and sliced
- Cut 2 zucchini (250 g) into cubes
Dive
- Mix the onion, garlic and spices very well with the water. Add the tomatoes in pieces, mix again and set aside.
Ready
- Heat the oil in a frying pan over medium heat and brown the meat. Season with salt and pepper, add the garlic and stir constantly so that the meat breaks up and cooks evenly.
- We add the potatoes, season with salt and fry them with the meat for 5 minutes over medium heat. Add the onion and jalapeno pepper slices and sauté for another 5 minutes until the onion turns golden brown.
- Pour in the sauce, season with salt, cover and cook over medium to medium heat for 10 minutes. We add the slices of poblano chilies and zucchini to release all their flavor and let them cook for 15 minutes. To serve We serve the picadillo with zucchini, potatoes and rajas on a plate and serve with red rice and warm corn tortillas
The heart of this dish lies in its diveprepared from tomatoes, garlic, onions and carefully selected spices.
By mixing these ingredients, the flavors meld and concentrate, creating a base that enhances meat and vegetables.
Each spice plays a specific role, while clove adds warmth, oregano adds an herbal note, and cumin adds depth.
The result is a juicy and balanced picadillo, where each ingredient retains its identity but blends perfectly with the others.
The minced meat It is carefully cooked so that it retains its juiciness and breaks down evenly.
The addition of potatoes and zucchini provides a contrast in texture and a light touch that softens the intensity of the meat.
In the end, the dish will be visually appealing and full of nuances, showing that Mexican cuisine Combine simple ingredients to create an unforgettable dish.
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