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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great use for left overs! Arrachera beef is a marinated meat used in Mexico for tacos. Left-over roast beef, or even ground beef is a good substitute, however I suggest adding some taco seasoning to the meat. Ingredients:
1 1/2 lbs arrachera beef, cooked and diced |
2 tablespoons butter |
1 cup sweet onion, chopped |
1 poblano pepper, seeded and chopped |
1 small red pepper, seeded and chopped |
2 garlic cloves, minced |
1/4 cup flour |
2 cups beef broth |
2 teaspoons worcestershire sauce |
1 bay leaf |
1 chipotle pepper, seeded and chopped (or 1 jalapeno, diced) |
1 teaspoon adobo sauce |
1/2 cup carrot, finely diced (optional) |
1 cup sweet corn (fresh or frozen) |
1/4 cup cilantro |
4 cups mashed potatoes |
1/4 cup sour cream |
salt & freshly ground black pepper, to taste |
Directions:
1. Preheat oven to 400 degrees.
2. Prepare mashed potatoes, using sour cream instead of milk.
3. In skillet over medium heat melt butter and saute onions, peppers until onions are almsot transparent, stir in garlic and saute another minute.
4. Sprinkle flour over mixture and stir for approximately 2 minutes.
5. Whisk in broth and Worcestershire sauce.
6. Thicken gravy 1 minute.
7. Stir in carrots and corn.
8. Add meat and cilantro.
9. Spoon mixture into small rectangular baking dish.
10. Spoon potatoes over meat evenly.
11. Bake for 30+ minutes or until potatoes are light golden brown.
12. Serve immediately.
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