Wednesday, February 15, 2012

20 Minute Meal: Roasted Poblano "Tacos"

I wanted to make something tasty and quick before my niece and I headed out to the movies for Valentine's Day.  This recipe took only 20 minutes start to finish.  I used roasted poblano peppers as my "taco shell" and stuffed them with grass fed taco meat.  Top them off with a bit of your favorite salsa and some chopped cilantro and dinner is served.  Quick.  Easy.  Delicious.  Enjoy!

The perfect primal meal for a busy weeknight!
5 medium-large poblano peppers
1tbs extra virgin olive oil
sea salt
1lb ground beef, preferably grass fed
1 yellow onion, chopped
2 jalapeno peppers, seeded and minced
1tsp garlic powder
1tsp onion powder
1tsp chili powder
1/2tsp cumin
1tsp oregano
sea salt to taste
salsa and chopped cilantro for garnish

1. Turn your oven to broil and place a rack about 5" from the top.  Wash your peppers, de-stem them, cut them in half and clean out all the seeds.  Place on a foil  lined baking sheet.  Lightly coat them with olive oil and sprinkle with sea salt.  Place them in the broiler and cook until the outside skins are blackened (about 5 minutes).  Then turn them over and cook the other side until soft (another 5).
2. Meanwhile, heat your skillet over medium high heat.  Add a bit of oil if you are using lean ground beef.  I didn't need any because mine was 15% fat.  Add  your onion, jalapeno and ground beef and cook, breaking up the beef into small pieces as it cooks.  When the beef is pretty much browned, sprinkle the seasonings over the beef, add about 2tbs of water and stir until the spices are evenly combined.  Cook until all liquid is reduced, beef is browned and the onions and jalapenos are soft.  Season with salt.
3. To serve.  Place a scoop of taco meat on your poblano shell.  Top with a dab of salsa and sprinkle with cilantro.  Pick it up and eat it!

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