Bon Appetit Magazine, Sept 2020, p. 60
4.8 stars
Easy weeknight taco dish. I love that it includes poblanos and potatoes! This was one of blog contributor the grandcruman's favorite leftovers this past week. The dish was a tad watery (from the chicken stock), but we think that's the way it's supposed to be.
Ingredients: ground beef chuck, Yukon gold potato, onion, tomatoes, poblano chile, cilantro, garlic, chicken stock, cumin, vegetable oil, Kosher salt, pepper; tortillas and Mexican cheese
Tips:
- Used less salt -- instead of 1 Tbsp, use about 5/8 of a Tbsp.
- Broiled the poblanos so we could easily remove the skin.
- Added jalapenos!
- Need to add red pepper next time for a little heat.
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