Directions
- 1Place your burner on a medium heat and add olive oil and butter.
- 2Add chopped onions and sauté for about five minutes or until soft and golden.
- 3Add garlic and ground beef.
- 4Add salt, pepper, crushed peppers, and Mexican oregano.
- 5Break down the ground beef and continue cooking for about six minutes or until cooked through.
- 6Turn the burner to high and add water and chicken boullion.
- 7Add potatoes and continue boiling for 12 minutes or until you can pierce a fork through the potatoes.
- 8Reduce the heat to medium, cover the pot and continue cooking for 12 minutes.
- 9Add poblano peppers and crema fresca, bring to a light boil.
- 10Add heavy whipping cream and let the flavors come together on a soft boil for another eight minutes.
- 11Turn off the burner, sprinkle with cilantro, and serve with corn tortilla or bolillo bread. Top with bacon bits and cotija cheese.
Ingredients
- 0.5 tbsp olive oil
- 2 Tbsp butter
- 0.5 unit white onion
- 4 cloves garlic cloves
- 8 cups water
- 3.5 Tbsp chicken boullion
- 2 large russet potatoes
- 0.5 tsp salt
- 1 tsp black pepper
- 0.5 Tbsp pepper flakes
- 1 Tbsp Mexican oregano
- 2 cups crema fresca
- 4 unit roasted poblano peppers
- 1 small bunch cilantro
- 2 unit corn tortilla or bolillo bread
- 0.5 bacon bits
- 1 Cotija cheese
- 0.5 cup heavy cream
Equipment
6 Quart Enameled Cast Iron Dutch Oven with LidWooden spatulaMeat masherWhiskMeasuring cupForkTongs
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