Chile Relleno Beef Casserole
Directions
- 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.
- Check for salt when frying the salsa.
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