Besides chiles rellenos, one of my favorite ways to add roasted poblanos to a recipe is in a carne guisada or stew. For today’s recipe, I started off with rellenos in mind, but when I saw the big carrots and bag full of potatoes, it turned into a stew recipe quickly. Most times we don’t think of using ground meat in stews, unless we are preparing a classic chili recipe. If I had beans already cooked, I would have added them as well, almost like creating a green version of beef chili. I had been craving some cornbread, but was forgetting that I had no cormeal in my pantry. A quick browse online and I discovered that I could use masa harina in place of cornmeal. I am never out of masa harina, since we love our homemade corn tortillas at least once a week. Going to use the stew recipe, with some added peas, to prepare some beef pot pies soon. Will make for a great homemade TV dinner!
Yields 6 to 8 servings
For the Poblano Sauce:
4 large green poblanos, washed
5 tomatillos, remove husk and rinse
1 red or white onion, sliced in half (dice the other 1/2 and reserve)
2 serrano peppers
3 to 4 cloves garlic
1/3 cup finely chopped cilantro
1 cup chicken broth
Salt and pepper to taste
Add your favorite beans to this recipe for a hearty poblano version of chili.
You Will Also Need:
Remaining 1/2 red or white onion, diced
2 cloves garlic, minced
2 large carrots, sliced
2 stalks celery, sliced
2 medium Russet potatoes, washed and diced
Salt and pepper, to taste
1 pound ground chuck
Mexican oregano, crushed
1 teaspoon jalapeño flakes or 1 fresh jalapeño, minced
1 1/2 cups water, plus 1/4 cup separate
1/2 teaspoon beef bouillon granules or beef base
3 tablespoons masa harina
For the Cheesy Cornbread with Masa Harina:
1 cup masa harina
1 cup flour
2 teaspoons baking powder
2 1/2 tablespoons sugar
1 teaspoon salt
3 tablespoons melted butter, plus 2 more to grease the cast-iron skillet
1 large egg
2 cups buttermilk
1 tablespoon jalapeño flakes or 1 fresh, seeded and diced
1 cup Chihuahua cheese or Monterey jack, shredded
Poblano Beef Stew is great for those chilly nights.
The added masa harina made for a more dense cornbread.
1. Preheat broiler to high. Line a baking sheet with foil paper. Add the washed poblanos and broil for 15 to 20 minutes, turning the peppers and rotating pan halfway through cooking time. Remove from oven and transfer to a plastic bag to steam and cool.
2. While the peppers are cooling, prep the rest of your ingredients. Add the washed tomatillos, 1/2 red onion, 2 serranos and garlic to a saucepan. Cover with water, bring to a boil, reduce to a simmer and cook for 10 minutes. Drain the tomatillo mixture and transfer to the blender. Peel the skins off the poblanos, remove seeds and stems and add them to the blender, along with 1 cup chicken broth, salt, pepper and cilantro. Blend on high until smooth, set aside.
3. Prepare the cornbread. Preheat oven to 425ºF. Mix the dry ingredients together, set aside. In a separate bowl, whisk the egg with the buttermilk and jalapeño. Heat your iron skillet on low while you are prepping. Add the 3 tablespoons of melted butter to dry ingredients. Gradually add in the milk/egg mixture and stir just until combined. Fold in 3/4 of the cheese, reserving 1/4 cup for topping. Add the 2 tablespoons of melted butter to iron skillet. Pour in the batter and top with remaining cheese. Bake for 20 to 25 minutes or until knife comes out clean from center.
4. For the stew, in a large dutch oven-style pot, preheat 3 tablespoons of olive oil to medium heat. Add the onions, garlic, carrots and potatoes. Season lightly with salt and pepper and cook, stirring often, for 10 minutes. Keep the lid on the pot when possible. This will help the potatoes steam and cook a little faster.
5. Push the vegetables to the outer edge of pot. Add the beef to the center and using a wooden spoon, break the meat apart. Season with 1 teaspoon each of cumin, garlic powder, oregano and jalapeño flakes (or fresh). Season with salt and pepper to taste. Mix into the meat and continue to cook until nicely browned.
6. Stir the beef and vegetables together, add the poblano sauce from blender, 1 1/2 cups water and 1/2 teaspoon of beef bouillon granules. Bring to a boil, reduce heat, taste for spices and adjust to your liking. Simmer until potatoes and carrots are done. Add the masa harina to a small bowl and whisk in the 1/4 of water until smooth. Whisk this into the simmering stew and make sure it’s well incorporated. Cook for 15 more minutes. Serve with cornbread.
Poblano Beef Stew with Cornbread