Chef Chris Maher (Cooking Studio Taos, Taos, New Mexico)
Serves 6
5 poblano chiles (see Chef’s Tips on roasted peppers, this page)
½ cup onion, minced
1 heaping tablespoon fresh garlic, minced
1 tablespoon toasted cumin seed (see Chef’s Tips on nuts and seeds, this page)
1 Russet potato, boiled and cut into ¼-inch cubes
1 pound flank steak, grilled rare and cubed
1 cup asadero or soft Mexican cheese
Fresh cilantro, chopped, as needed
Olive oil, as needed
Salt and freshly cracked black pepper, to taste
Burn the chiles on a high, open flame until they are evenly blistered all over. Place into a metal bowl and cover tightly with plastic. Allow the chiles to steam themselves. Peel the skin, and set aside.
Sauté the onion and garlic in olive oil until soft. Toast the cumin seed, and then add to the onions along with the cubed potato and beef. Salt and pepper it gently. Add the cheese and cilantro, and mix thoroughly.
Make an incision on one side of each peeled pepper, and carefully open the pepper, removing the seeds. Take a handful of the filling, and stuff each pepper well, but do not overstuff.
Brush a baking sheet with olive oil, and place the peppers seam-side-up (as tightly closed as possible). Brush each pepper with olive oil, and place in a 425°F oven for 10 minutes or until the cheese is thoroughly melted.
Place a tablespoon of red chile on a plate, and float the pepper on top.