Poblano Beni* Recipe
Herb cheddar biscuit, carnitas, roasted poblano, poached eggs, goat cheese hollandaise, cilantro, potatoes
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Ingredients
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Herb Cheddar Biscuits
Carnitas (reheat & crisp)
Roasted Poblano
Cilantro Potatoes (side)
Goat Cheese Hollandaise
Poached Eggs & Garnish
Method
Herb Cheddar Biscuits
- 1
Preheat
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Mix dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 1 tbs baking powder, 0.5 tsp baking soda and 1 tsp kosher salt until combined.
- 3
Cut in butter
Add 6 tbs cold cubed butter to the dry mix. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized butter pieces.
- 4
- 5
Add buttermilk
Pour in 1 cup cold buttermilk and fold gently with a spatula until a shaggy, slightly sticky dough forms. Do not overmix.
- 6
Shape biscuits
Turn dough onto a lightly floured surface, pat to about 1-inch thickness, fold once, and pat again to 1-inch. Use a 2.5-inch biscuit cutter to cut 8 biscuits. Press scraps together and re-cut as needed.
- 7
Egg wash and bake
Whisk 1 egg with 1 tbs milk and brush tops of biscuits. Place on prepared baking sheet and bake 12–15 minutes until golden brown and cooked through. Remove and keep warm.
Carnitas (reheat & crisp)
- 8
Prep aromatics
Heat a large skillet over medium-high heat and add 2 tbs vegetable oil. When hot, add 0.5 cup thinly sliced yellow onion and cook 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- 9
Reheat pork
Add 3 cups cooked shredded pork carnitas to the pan. Sprinkle 1 tsp ground cumin, 1 tsp kosher salt and 0.5 tsp black pepper over pork. Toss to combine.
- 10
Add orange juice and crisp
Pour in 0.25 cup orange juice and spread pork into an even layer. Let sit undisturbed for 2–3 minutes to brown, then toss and continue cooking 6–8 minutes more until some edges are crisp and pork is heated through. Keep warm on low.
Roasted Poblano
- 11
Char the poblanos
Place 2 poblano peppers directly over a gas burner or under a hot broiler. Turn occasionally until skins are evenly charred and blistered on all sides, about 8–10 minutes.
- 12
Steam and peel
Transfer charred poblanos to a heatproof bowl and cover tightly with plastic wrap (or place in a sealed container) for 10 minutes to steam. Peel off skins, remove stems and seeds, and slice peppers into 1/2-inch strips. Toss with 1 tbs olive oil and 0.25 tsp kosher salt. Keep warm.
Cilantro Potatoes (side)
- 13
Parboil potatoes
Place 3 cups diced potatoes in salted water and bring to a simmer. Cook 5–7 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 1–2 minutes.
- 14
Crisp potatoes
Heat a large skillet over medium-high heat with 2 tbs olive oil. Add the drained potatoes in a single layer and let them cook undisturbed 3–4 minutes to develop a crust. Toss and continue to cook another 6–8 minutes, stirring occasionally, until golden and crisp.
- 15
Season and finish
Sprinkle 1 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp kosher salt and 0.5 tsp black pepper over the potatoes. Toss to coat, remove from heat and stir in 0.25 cup chopped fresh cilantro. Keep warm until plating.
Goat Cheese Hollandaise
- 16
Set up double boiler
Bring 1–2 inches of water to a gentle simmer in a saucepan. Use a heatproof bowl that will sit over the pan without touching the water for the double boiler.
- 17
Whisk yolks and lemon
In the heatproof bowl whisk together 4 egg yolks and 2 tbs fresh lemon juice until slightly thickened.
- 18
Cook and emulsify
Place the bowl over the simmering water and whisk constantly. Slowly drizzle in 8 tbs melted unsalted butter in a thin stream, whisking continuously until the sauce thickens and doubles in volume. Keep heat low so yolks do not scramble.
- 19
Finish with goat cheese
Remove from heat and whisk in 3 oz soft goat cheese until smooth. Season with 0.5 tsp kosher salt and 0.125 tsp cayenne. Taste and add a little more lemon or salt if needed. Keep warm by placing bowl over very low warm water (not heat) until ready to plate; whisk occasionally to maintain emulsion.
Poached Eggs & Assembly
- 20
Poach eggs
Bring a 3–4 quart saucepan of water to a gentle simmer and add 2 tbs white wine vinegar. Stir to create a gentle whirlpool, then carefully crack 1 large egg into a small dish and slip it into the center of the whirlpool. Poach 3 minutes for a runny yolk (3.5–4 min for medium). Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs in batches so they do not crowd (total 8 eggs). Keep eggs warm in a bowl covered with a clean towel.
- 21
Split biscuits and build base
Split 8 herb cheddar biscuits in half. On each bottom half, distribute an even portion of the crisped carnitas (about 3/4 cup per 2 biscuits / per serving), then top with a few strips of roasted poblano.
- 22
- 23
Garnish and serve
Sprinkle each plate with 0.5 oz crumbled goat cheese and 0.5 tbs fresh cilantro leaves. Season eggs with salt and freshly ground black pepper to taste. Serve with a generous portion of cilantro potatoes on the side and lime wedges for the carnitas if desired.
