Step 1

Heat a pan to medium-high heat and dry toast the ancho peppers on each side until the skins become puffy. Make sure they do not burn. This brings out the oils in the peppers. Set them into a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.

Step 2

While the ancho peppers are soaking, heat a large pan to medium heat and add the olive oil. Add the potatoes, onion and peppers and cook them down about 5 minutes to soften.

Step 3

Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up about 5 minutes or so.

Step 4

Stir in the tomato sauce and seasonings and reduce the heat to simmer.

Step 5

Remove the stem and seeds from the rehydrated ancho peppers. Add the pepper skins to a food processor along with a bit of the darkened ancho water, about a tablespoon or so. Process until it is very smooth.

Step 6

Swirl the ancho paste into the meat mixture and allow it to simmer at least 10 minutes. 20 minutes or longer is better. If you need more moisture, add in a few tablespoons of water or extra tomato sauce.

Step 7

While the picadillo is cooking, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.

Step 8

Remove from the oven and cool slightly. Peel away the skins, then flip the peppers over.

Step 9

Fill each poblano pepper half with the picadillo, then bake for another 10 minutes.

Step 10

Serve with fresh cilantro, crumbly white cheese and your favorite hot sauce.