Ribeye Rellenos Recipe

Prepare and cook ribeye

Pat ribeye dry and finely chop into small pieces. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add chopped ribeye, ground cumin, salt and black pepper. Cook, stirring, 5–7 minutes until meat is browned and just cooked through. Stir in chopped cilantro. Taste and adjust seasoning. Remove from heat and keep warm.

Roast, peel and prepare poblanos

Place poblano peppers directly over a gas flame, under a broiler, or on a hot cast-iron skillet and char all sides until skin is blistered and blackened, 6–10 minutes, turning often. Transfer to a bowl and cover with plastic wrap or put in a sealed paper bag for 10 minutes to steam (this loosens skins). When cool enough to handle, peel off charred skin, slice a lengthwise slit down one side of each pepper and carefully remove seeds and membranes, keeping the pepper intact. Lightly season inside with the 1/2 tsp salt. Set peppers aside on a tray.

Stuff poblanos

Using a spoon, fill each pepper with a portion of the warm ribeye mixture (about 1/4 lb ribeye mixture per pepper). Top the meat inside each pepper with shredded cheese (about 1/2 cup each). Close gently and set aside.

Warm and stuff tortillas

Warm tortillas in a dry skillet over medium heat or wrapped in a clean towel in a low oven until pliable. Lightly brush with the 1 tbsp butter or oil. To create 'cheese-stuffed tortillas' as an additional inner layer (as described in menu), place one warmed tortilla in a skillet, sprinkle 1/4 cup shredded cheese across the center, fold in half and toast 1 minute per side until cheese melts and tortilla seals. Use these cheese-stuffed tortillas to line a shallow baking dish.

Place stuffed peppers on tortillas

Place two stuffed poblano peppers on each cheese-lined tortilla or place each pepper on a folded cheese tortilla. This helps hold cheese and prevents sogginess when saucing and baking.

Make the ranchera base

In a blender, combine tomatoes, quartered onion, jalapeño (if using) and garlic. Puree until smooth. Heat 1 tbsp vegetable oil in a saucepan over medium heat. Pour in the tomato puree and cook 6–8 minutes, stirring occasionally until it thickens slightly and raw tomato flavor cooks off. Add chicken or beef broth, dried oregano, salt and pepper. Simmer 5 minutes.

Finish with cream

Reduce heat to low and stir in 1/2 cup heavy cream. Warm through 1–2 minutes without boiling. Taste and adjust seasoning. Keep sauce warm.

Assemble and bake with sauce

Preheat oven to 375°F (190°C). Place the cheese-lined tortillas on a baking dish, set the two prepared stuffed poblanos on top. Spoon a generous 1/3–1/2 cup of suiza ranchera sauce over each pepper, then sprinkle additional shredded cheese (about 2 tbsp per pepper) on top. Bake 8–12 minutes until cheese melts and sauce bubbles. If desired, broil 1–2 minutes to lightly brown the cheese—watch closely to avoid burning.

Cook rice

In a small saucepan, heat 1 tsp oil over medium heat. Add rinsed rice and stir 1 minute to coat. Add 1.5 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks or near the end, warm drained canned beans in a small pot over low heat until heated through (about 5 minutes). Season to taste with a pinch of salt or a spoonful of the suiza sauce if desired.

Plate two ribeye-stuffed poblano peppers per order on their cheese-lined tortillas alongside a scoop of rice and warmed beans. Spoon any extra suiza ranchera sauce from the baking dish over the peppers. Garnish with crumbled queso fresco or Cotija, fresh cilantro leaves and lime wedges. Serve immediately.