1Add avocado oil to a pan set to medium-high heat.
2Add 1 pound of ground beef to the pan.
3Once the beef is broken down, add 3 minced garlic cloves, 1/4 of a white onion, and half a jalapeño.
4Season the meat with salt and pepper.
5Mix and cook the meat for about 2 minutes.
6Add 2 roma tomatoes and continue cooking until the tomato releases all its juice.
7After 2 minutes, the meat is ready; set it aside.
8Roast 6 poblano peppers.
9Once fully roasted, put the poblano peppers in a bag to sweat, making them easier to peel.
10Peel the peppers, cut them open, and remove the seeds.
11Grate 20 ounces of Oaxaca cheese (or melting cheese of your choice).
12Separate the yolks from the egg whites of 8 room temperature eggs.
13Mix the egg whites at high speed until fluffy, which should take about 2 minutes.
14Add the egg yolks, 1/3 cup of all-purpose flour, half a teaspoon of baking powder, 1/4 cup of milk, and salt and pepper to taste to the egg white mixture.
15Continue mixing at medium speed until the batter is ready.
16Grease a baking tray.
17Add a layer of the egg batter mixture to the tray and spread it evenly.
18Place three of the poblano peppers on top of the batter layer.
19Add a layer of cheese.
20Add the cooked meat on top of the cheese layer.
21Add the rest of the poblano peppers.
22Add another layer of cheese.
23Add the rest of the egg batter.
24Top the casserole with the remaining cheese.
25Bake in the oven at 350 degrees for about 30 minutes.
26While the casserole bakes, roast 5 roma tomatoes, 1 jalapeño, 1/4 of a white onion, and 2 garlic cloves for the salsa.
27Remove the roasted salsa vegetables from the heat.
28In some oil, fry 1 tortilla until crispy golden.
29Add the fried tortilla to a blender, along with the roasted vegetables (after removing the skin from the tomatoes and jalapeño).
30Add 2 teaspoons of chicken bouillon, half a teaspoon of oregano, and 1/3 cup of water to the blender.
31Blend the salsa ingredients.
32Once the casserole is ready after 30 minutes, take it out of the oven.
33In the same oil used to fry the tortilla, fry the blended salsa.
34Mix the salsa and check for salt.
35Reduce the heat to the lowest setting and let the salsa simmer for about 2 minutes.
36Serve the casserole with salsa on top.
Ingredients
Avocado oil
1 lb ground beef
3 minced garlic cloves
0.25 white onion
0.5 jalapeño
Salt
pepper
2 roma tomatoes
6 poblano peppers
20 oz Oaxaca cheese
Cooking spray
8 eggs
0.33 cup all-purpose flour
0.5 tsp baking powder
0.25 cup milk
Salt
pepper
5 roma tomatoes
1 jalapeño pepper
0.25 white onion
2 garlic cloves
1 tortilla
2 tsp chicken bouillon
0.5 tsp oregano
0.33 cup water
Salt
Equipment
panbaggraterblenderbaking trayoven
Tips
Make sure eggs are at room temperature for the batter.
Sweat poblano peppers in a bag to make peeling easier.