ZAPALLITOS/MORRONES RELLENOS CON CARNE Y JAMÓN (SA TABLE) PG. 246
Steps:
- wash off the squash well and cut a slice off the stem end. using a spoon, carefully remove the heart with the seeds. cook in a large pot of boiling salted water until somewhat firm - about 15 min. (If using peppers, cook for about 5 min.) drain, rinse under cold running water, set aside. OR, place the zapallito halves in a shallow baking pan and bake for 15 min in 375º heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring a few times, until softened, about 5 min. Add the tomato, garlic, oregano, cumin, salt, and black pepper and cook until the tomato has formed a sauce, about 10 min. Stir in the ground beef, ham, and peas and continue to cook until the mixture has absorbed all the juices, about 5 min. taste for salt and black pepper, adjust accordingly, remove from the heat, and let cool. squeeze the bread crumbs and add to the meat mixture along with the egg and raisins, mix well. stuff the squash/peppers with this mixture and place in a single layer in a greased baking pan. top with grated cheese. pour salsa blanca over squash/peppers preheat oven to 350º. bake squash until heated through, about 20 min. covered in aluminum foil. serve hot. the usual way to serve this dish is with white rice or mashed potatoes. alternately (instead of using salsa blanca/cheese), if remaining meat mixture, add the beef broth and bring to a boil. if desired, thicken the sauce with the cornstarch mixture to taste. pour the sauce over the squash and cover the pan with aluminum foil.
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