Whole30 Chipotle Beef & Avocado Bowls
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Ingredients:
1 poblano pepper
1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons
3 cloves garlic
3/4 cup tomato salsa
2 Tbsp. avocado oil
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Instructions:
- Roast the poblano pepper: preheat the broiler then place poblano pepper on oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.
- Make the smoky sauce: When poblano pepper is cooled to the touch, peel off blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.
- In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and saut� until softened and liquid is evaporated, just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple minutes until bubbly and a bit thickened. Remove from heat.
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For Full Instruction: 40aprons.com
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