Pasillas con Queso y Carne Picada
From Ars Cookbook
Submitted by MichaelC
(Pasillas Mac and Cheese and Beef)
I started with the idea of throwing together a quick beefy mac and cheese... then I remembered I had these pasillas chilis...
Contents |
Ingredients
- ground beef
- garlic, minced or chopped fine
- olive oil
- onion, chopped
- pasillas (poblano) chilis, roasted, peeled, and sliced
- pasta, shells or other desired type
- tomato, chopped
- queso cotija (cheese)
- cheddar, shredded
- salt
- pepper
Cooking Tools
- baking dish
- skillet
- plastic bag or container
Preparation
Roasted the pasillas under the broiler, and then put them in a bag to let them steam. This allows you to peel the skin very easily. during the roasting you want the chilis to char and blister. Don't be alarmed if they brown or turn black. Once a side is blistered, turn the chili. They might not all blister at the same time, so just turn as needed.
After you've let the pasillas steam in the bag for about 15 minutes or so, remove the skin, open them and remove the seeds and if desired, de-vein.
Pre-heated to 375 degrees.
Directions
Sauté the chopped garlic and sliced onion in olive oil, added the ground sirloin to brown, salt, and pepper.
While that is going on have some shells or other pasta (macaroni, penne, mostiaccioli, fusilli) going in a pot of water.
Added the peeled and sliced pasillas. When the pasta is ready, stir them along with some chopped tomato into the mix. Crumble some cotija cheese and stir that in as well.
Pour the mix into a baking dish, add some of the pasta water to keep it moist as it cooked. Grated some sharp cheddar atop.
Put the dish into the oven for about 30 minutes. Since everything is already cooked, the idea here is more to melt the cheese really well.
Notes
This stuff is friggin' awesome for breakfast too...
A little comment about the chilis. Pasillas and poblanos are the same thing in California and Northern Mexico. It's a regional thing. In other areas, the variety in this recipe is commonly called a poblano.
Pasillas also refers to a dried form of chili, skinny and wrinkled and dark.
