Ingredients
For the Main Dish
- 2 lbs of ground chuck 90/10 blend
- A pinch of salt
- A dash of onion powder
- A sprinkle of pepper
- 1 1/2 cups water
- 1 tablespoon chicken bouillon
- 4 medium-sized zucchini thinly sliced (1/8-inch thickness)
For the Salsa
- 3 ripe tomatoes
- 2 fresh tomatillos
- 3 serrano chilies
- 2 cloves of garlic
- A handful of fresh cilantro
Instructions
Creating the Salsa Magic:
- First things first—let's make that salsa. In a pot of boiling water, throw in your tomatoes, tomatillos, and serrano chilies. Once they're tender, blend them together with garlic cloves and a handful of cilantro. Put this delightful mixture aside for later.
Preparing the Ground Chuck:
- Next up is our succulent ground chuck. Using its own fat for flavor, brown the 2 lbs of meat in a pan. Season it generously with garlic salt, onion powder, pepper, and if you're feeling adventurous, toss in a couple of serrano chilies.
The Drain Game:
- Ah, the oil. Though it holds flavor, it also holds calories. So go ahead and drain off as much of it as you can.
Stirring the Pot:
- It's time to marry all these delicious elements. To the drained meat, add your zucchini slices, the water, chicken bouillon, and that spectacular salsa you've just created. Do a taste test and add a pinch of salt if needed.
Simmer to Perfection:
- Lower the heat and let this pot of deliciousness simmer gently for around 10 minutes. You'll know it's ready when the zucchini is tender but still holds its shape.
And Voila!
- Your masterpiece is ready to be devoured. Serve it hot and savor the melding of flavors in every bite.
