Carne Asada Recipe

Roast and peel poblanos

Place whole poblano peppers over an open flame on a gas stove or under a broiler. Roast, turning occasionally, until skins are blackened and blistered on all sides, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap or a lid for 10 minutes to steam. Peel off charred skin carefully, keeping stems intact. Make a lengthwise slit down one side of each pepper and gently remove seeds and membranes with a small spoon, leaving the pepper mostly intact.

Prepare cheese filling

In a medium bowl combine grated queso fresco or Monterey Jack, softened cream cheese, chopped cilantro, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Mix until smooth and well incorporated. Taste and adjust seasoning. Stuff each poblano with roughly 3–4 tablespoons of the cheese mixture (about 1/3 cup each), pressing gently so they hold their shape but are not overfilled.

Heat oil for frying

Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles on contact. If you prefer less oil, you can shallow-fry with 1/4–1/2 cup oil, turning peppers carefully.

Bread the stuffed peppers

If using a crisp coating, set up a breading station: one shallow bowl with 1 cup flour, seasoned with 1/2 tsp salt; one with 2 beaten eggs; and one with 1.5 cups breadcrumbs mixed with 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Lightly dust each stuffed pepper in flour, shake off excess, dip in beaten eggs to coat, then press into breadcrumbs until evenly coated. For a lighter version, skip the egg and breadcrumbs and simply dust with flour or fry unbattered.

Fry peppers

Carefully place breaded peppers into the hot oil, seam side up if possible, in a single layer (work in batches to avoid crowding). Fry 2–3 minutes per side until golden brown and the filling is warmed and cheese begins to soften, turning gently with tongs. For unbattered poblanos, fry 1–2 minutes per side until blistered and heated through. Remove to a paper towel–lined plate to drain. Keep warm in an oven set to 200°F (95°C) if frying in batches.

Prepare rice

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and 1 tablespoon tomato paste; cook 30 seconds until fragrant. Add 1 cup rice and stir to coat with oil and tomato paste for 1–2 minutes (to lightly toast). Pour in 2 cups chicken or vegetable broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes. Fluff with a fork and stir in 1 tablespoon chopped cilantro if using.

Make refried beans

In a medium skillet, heat 2 tablespoons lard or oil over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until soft. Add 1 minced garlic clove and cook 30 seconds. Add drained pinto beans, 1/4 tsp ground cumin, and 1/2 tsp salt. Using a potato masher or fork, mash the beans in the skillet, adding up to 1/4 cup water or broth to reach your desired consistency. Cook, stirring, another 3–5 minutes until beans are creamy and heated through. Taste and adjust seasoning.

Plate 1–2 stuffed poblano peppers per person alongside a scoop of rice and a portion of refried beans. Sprinkle peppers and beans with crumbled queso fresco if desired and chopped cilantro. Serve lime wedges on the side for squeezing over the peppers and rice. Enjoy immediately while peppers are warm and cheese is melted.