Mel's Calabacita Rellena

Recipe Ingredients

1		Mjnt73c
14		Green zuchinni* (medium)
1 lb	454g / 16oz	Ground beef/pork/veal comb.*
1/2 cup	80g / 2.8oz	Raw unconverted rice*
1/2 cup	31g / 1.1oz	Red tomato* (medium)
1/8 cup	29ml	Water*
1/2 cup	31g / 1.1oz	Onion* (small)
1		Garlic clove*
2 tablespoons	30ml	Dried mint leaves*
1/2 teaspoon	2.5ml	Salt*
1/2 teaspoon	2.5ml	Black pepper - ground*
2		Garlic cloves
1		Onion (small)
4		Red tomatoes (medium)
2 1/2 teaspoons	12ml	Salt
2 tablespoons	30ml	Dried mint leaves
5 cups	1185ml	Water
1 cup	237ml	Hot pepper (small)
1/2		Juice of 1 lemon

Recipe Instructions

Wash zuchinni and cut off tips. Using a small sharp knife, scoop out the insides. Combine meat and rice in a large mixing bowl. In a blender, combine 1/2 tomato, water, garlic clove, onion, mint , salt and pepper and blend in a blender until smooth. Mix with the meat and rice mixture. Stuff mixture into the zuchinni and place in a pressure cooker. Mix the remaining garlic, onion, tomato, salt, mint, water,pepper, salt and Pepper and blend. Add to pressure cooker, along with the dried mint. Cook in pressure cooker on low after pressure rises to maximum allowed pressure and cook for 20 minutes. Allow pressure to release of its own accord. Add the juice of 1/2 lemon and check for salt. Although I haven't tried it, I believe this could be cooked in the oven in the same manner if the rice is cooked first. Starred <*> ingredients are those used in the stuffing. The rest are for the sauce.

Source:
Patricia Wriedt - Mexico City

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