Ingredients:
8 to 10 potatoes
10 poblanos (save 2 for filling and topping)
2 cups Mexican oregano rice
1.3 pounds of ground beef (good for up to 2 pounds)
Poblano cream sauce
3 to 4 cups of Oaxaca cheese, Chihuahua, or mozzarella (1 cup for poblano sauce)
6 corn or flour tortillas
Ground beef filling:
1 tbsp oil
1.3 pounds of ground beef
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 roasted poblano pepper (more if you want an extra bite)
Poblano cream sauce:
8 roasted poblano peppers
Bunch of cilantro (50 stems)
15oz crema fresca or half & half
1 1/2 cups warm water
2 tbsp chicken bouillon
1 cup of Oaxaca cheese (Chihuahua or mozzarella)
Oregano rice:
1 tbsp oil
2 cups rice
3 3/4 cups water
1 tsp salt
1 tbsp Mexican oregano
1 tbsp vinegar
Instructions:
Place a pot on medium heat and add 1 teaspoon of oil. Add the clean rice and toast it until it's nice and golden. Add salt, Mexican oregano, water (as suggested on the rice package), and a splash of vinegar. Cook until the rice is ready.
Peel and slice the potatoes into rounds. To avoid oxidation, microwave them for 10-12 minutes with a damp paper towel over them.
Roast the poblanos until they are nice and charred. Place the charred poblanos into a container to sweat, making it easier to peel the skin off. Once cooled, peel off the skin and remove the stems and seeds. Set aside two peppers for the filling and topping, and place the rest into a blender.
In the blender with the poblanos, add the cilantro stems (optional serranos or jalapeños), 15 ounces of crema fresca, 1.5 cups of warm water, 2 tablespoons of chicken bouillon, and a handful of melty cheese. Blend until smooth.
Place a pan on medium heat and add 1 teaspoon of oil. Add ground beef (even if frozen). Continuously turn and scrape the beef until it's crumbly. Season with 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Add one of the roasted poblano peppers (chopped) and mix well. Cook for another minute to a minute and a half.
Preheat your oven to 380°F. Place a bit of the creamy poblano sauce at the bottom of your baking dish. Add a layer of corn tortillas (or toasted flour tortillas). Add a layer of the prepared rice. Sprinkle with cheese. Add a layer of seasoned ground beef. Pour more of the creamy poblano sauce over the layers. Add a layer of the cooked potato slices. Pour more sauce to cover all the potatoes. Top with a generous amount of cheese. Decorate with thin strips of the reserved poblano peppers.
Cover the casserole with foil and bake for 45 minutes. Remove the foil for the last 15 minutes to allow the top to get nice and gooey.
Prepare extra sauce (optional): in a hot pan, melt 2 tablespoons of butter. Add any remaining creamy poblano sauce. Cook on medium-low heat for 5-6 minutes, stirring occasionally.
Let the casserole rest for 10 to 15 minutes before serving. Optionally, serve with the extra sauce drizzled on top.
Tips:
Cook potatoes while cooking ground beef
Heat potatoes in the microwave for 10-12 minutes or until potatoes are translucent.
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious potato and ground beef casserole with creamy poblano sauce!
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