My husband calls this “Mexican beef stroganoff.” It uses the technique of “sweating” the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you’d like the dish spicier, red jalapeño strips could be used instead.
- 1 tablespoon butter
- 1 tablespoon corn oil
- 1 pound beef filet or sirloin, cut into strips
- 1 medium white onion, cut into thin crescents
- 4 poblano chiles, roasted, peeled, seeded and cut or torn into strips (” rajas“)
- 1 small red bell pepper, seeded and cut into strips
- 1 cup heavy cream or half-and-half salt to taste
Melt the butter with the oil in a large skillet. Saute the beef strips over high heat until they brown. Add the onion and continue cooking until it is transparent. Add the poblano and bell pepper strips and cook for 3 minutes.
Add the cream and salt and cook for 3-5 minutes, stirring constantly.
Serve immediately, accompanied by rice or noodles if desired.
The chiles of summer: Pick a peck of poblanos