Lunch

Slow-Roasted Poblano Filled with Chipotle-Braised Short Rib & Black Bean Purée

Name: Slow-Roasted Poblano Filled with Chipotle-Braised Short Rib & Black Bean Purée
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 servings
Ingredients: 2 large poblano peppers; 400g beef short rib (about 1 large piece); 2 chipotle chiles in adobo sauce; 1 white onion, quartered; 4 cloves garlic; 1 cup beef stock; ½ cup water; 150g cooked black beans (or canned, rinsed); 1 tablespoon lard or neutral oil; 1 tablespoon all-purpose flour; ½ teaspoon ground cumin; 2 fresh epazote sprigs (or Mexican oregano); ½ lime, juiced; 2 tablespoons neutral oil (for onion strings); 1 yellow onion, julienned fine; 20 ml neutral oil (for cilantro oil); 15g fresh cilantro leaves; Sea salt and black pepper

A whole poblano pepper roasted until skin blisters and blackens, then peeled and carefully opened to hold a luxurious filling: shredded chipotle-braised short rib (cooked until it surrenders), layered with black bean purée spiked with epazote and lime, bound with a light roux-based sauce. Finished with crispy onion strings and cilantro oil.

786cal per serving 62gprotein 71gcarbs 28gfat 20min prep 180min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this