Beef and Poblano Cheesy Taco

One of our favourite choices from a traditional taco place in Mexico is the “bistek y poblano combinacion con queso,” since we found some fresh poblanos at the grocery store this week, it was only fitting that we made one of our favourite dishes. Our version of this dish is easy and quick, and if you are not acquainted with this pepper it is not spicy, it`s a very very mild one that tastes more like a sweet pepper than a jalapeno, but it just gives you that extra bit of flavour that a sweet pepper can`t.

For fire-roasting the poblano, simply place it on an open-flame and carefully turn it every minute or so with a pair of tongs. Make sure the pepper is fully charred on all sides and soft on the inside, you should be able to feel how much softer it is when you hold it with the tongs. Immediately place it in a bowl and tightly cover with seran wrap, this step will not only cool the pepper enough for you to be able to touch it but the steam created in the bowl will make it easier for you to remove the burnt peel. Just slightly rub it with your hands after a few minutes and the burnt peel should come off easily, you can still leave a few little bits, it`s all flavour, but never wash it.

The rest of the recipe is very straight forward so we`ll just skip ahead to the quick recipe. If you have any questions, leave it in the comments and we`ll make sure to get back to you as soon as possible.

Beef and Poblano Cheesy Taco

Servings: 4

Time: 20 minutes

Ingredients

1 Lb Ground Beef

1 Tbsp Dry Oregano

3 Poblanos

½ Red Onion

4 Medium Flour Tortillas

1+ Tbsp Olive Oil

Salt and Pepper to Taste

Shredded Cheese Blend to taste (we recommend Mozzarella, Pepperjack and Cheddar)

Step-by-Step

1.       Roast the poblanos whole on an open fire until the outside is fully charred and the inside is soft. Place them in a bowl covered with seran wrap immediately to let them steam and make it easier to peel. Once they cool for a few minutes, rub the skin off with your hands and throw the seeds and stem out. Small dice the flesh of the Poblano.

2.       In a large pan, sauté diced red onion until tender on medium heat. Turn the heat to high and sear the ground beef with salt, pepper and oregano until fully cooked. Remove from heat and mix it with the diced poblanos. Let it cool slightly.

3.       Lightly brush olive oil on both sides of the tortilla, fill it with an 1/8 of the beef mixture and top it with shredded cheese, add another 1/8 and top with more cheese. Close the tortilla and add cheese to the top. Repeat this step with all four.

4.       Place them in the oven – pre-heated to 315F – and cook for about 8 minutes on the middle rack. Set it to broil and cook for another 3 minutes until the cheese is melted and the tortilla slightly browned. Serve with lime wedges, sour cream, scallions and hot sauce to taste.