-
1 c. ancho chile pwdr
-
1 Tbsp. grnd cumin
-
1 Tbsp. dry coriander
-
1 tsp cayenne pepper
-
2 tsp dry mustard
-
2 tsp dry oregano
-
1 Tbsp. salt
-
1 tsp freshly-grnd black pepper
-
4 x beef rib-eye steaks - (8 to 10 ounce ea)
-
1 c. dry rub Extra virgin olive oil as needed
|
-
2 c. Mesa BBQ Sauce (see recipe) (or possibly your favorite sauce)
-
2 x poblano chiles roasted, peeled, seeded and diced
-
6 x garlic cloves finely minced
-
2 lb Yukon gold potatoes peeled, and cut into 1/8" slices
-
1/2 c. coarsely-minced fresh cilantro
-
1 c. chicken stock (if canned, low sodium)
-
1 c. heavy cream
-
1 c. Monterey Jack cheese
-
1/2 c. queso anejo cheese Minced fresh cilantro for garnish
|