Poblano Beef

This is slightly adapted from Rick Bayless' great cookbook, Mexican Everyday

Serves 4


3 fresh poblano peppers

1 T canola oil

1# lean sirloin steak, cubed

1 medium onion, sliced

3-4 medium potatoes, cubed

4 cloves garlic, pressed

½ cup water, beer, beef broth or white wine

2 T Worcestershire sauce

1/3 cup cilantro, chopped


First, roast the poblanos. I did this on my stovetop - just put them right on the burner over the flame and turn them with tongs. You could also broil them. You want them nice and charred - it’ll take at least 5 minutes. When they’re done, place them in a bowl, cover them with a plate or towel and reserve until cooled.

Get all your veggies prepped, the onions, garlic and potatoes. And cube the beef. Don’t forget to dry it with paper towels.

Heat the oil in a large skillet. Sprinkle the beef with salt and add to the skillet, browning it all over. Transfer the beef to a plate once browned.

Add the onions and potatoes to the skillet and cook over medium heat for about 6-8 minutes. Then add the garlic. Sauté together for another minute, then add the water/stock/beer and Worcestershire.

Reduce heat to low and cook about 7-8 minutes.

Meanwhile, rub the blackened skin off the poblanos and peel off the inside membrane and remove the seeds and tops of the peppers. Rinse to remove the remaining bits of seeds and skin, and then cut into strips, about ¼-inch wide. Add the poblano strips to the skillet and continue to cook for a few more minutes or until the potatoes are tender. Return the beef to the skillet and heat thru. Sprinkle with cilantro and add more salt if necessary. Serve and enjoy.

copyright 2008-ad infinitum Katie Fairbank