• Servings: 6
• 4 slices thick sliced bacon, diced
• 2 cups onions, diced
• 2 cups red bell peppers, diced
• 1 cup poblano chile, seeded, diced
• 1 cup anaheim chili, seeded, diced
• 1 Tbs garlic, minced
• 1 1/2 lbs flank steaks, trimmed (seasoned with salt and pepper)
• 12 oz beer (1 bottle lager)
• 2 cups beef broth
• 1 Tbs dried oregano leaves
• 2 tsp ground cumin
• 1/4 tsp cayenne (optional)
• 1/3 cup masa harina
• 2 cups roma tomatoes, seeded, chopped
• 15 oz black beans, drained, rinsed (1 can)
• 1/2 cup pimento stuffed olive, halved
• 1/2 lime, juice of
• salt, to taste
• fresh ground black pepper, to taste
• PEPPER JACK BISCUITS
• 1 1/2 cups flour
• 1/2 cup masa harina
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 6 Tbs unsalted butter, cold, cubed
• 1 cup monterey jack pepper cheese, shredded
• 1/4 cup scallion, sliced
• 3/4 cup whole milk
• 3/4 cup sour cream

1. 1. Line a baking sheet with foil.
3. 2. Sauté bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes.
5. 3. Transfer to a paper towel-lined plate and set aside.
7. 4. Sauté onion, bell peppers, chiles and garlic in bacon drippings until
8. beginning to brown, 8 minutes; transfer to a bowl and set aside.
10. 5. Cut flank steak into thirds and sear until browned, about 5 minutes per
11. side.
13. 6. Stir in beer, such as lager, broth, and seasonings; bring to a boil,
14. reduce heat to medium-low and simmer covered 45 minutes.
16. 7. Remove steak from pan, shred with 2 forks, and set aside.
18. 8. Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10
19. minutes.
21. 9. Stir in reserved beef, vegetables, & bacon with remaining ingredients.
23. 10. Divide filling among six 2-cup ovenproof dishes or ramekins, transfer
24. dishes to prepared baking sheet and top with biscuit topping.
26. 11. PEPPER JACK BISCUITS:.
28. 12. Preheat oven to 400ºF.
30. 13. Whisk flour, masa, baking powder, baking soda and salt together in a
31. bowl until combined.
33. 14. Cut in butter until pea-sized using a pastry blender(or two knives),
34. then stir in cheese and scallions.
36. 15. Blend milk and sour cream in a small;; bowl, then stir into flour
37. mixture just until combined.
39. 16. Top each pot pie with 3 golf ball-sized scoops of biscuit topping.
41. 17. Bake until biscuits are golden and a toothpick inserted in the center
42. comes out clean, 30-35 minutes.
44. 18. Let stand 10 minutes before serving to set up.
46. Note: I used canned Romas and just squeezed them in my hand and chopped them. I also didn't save any bacon grease to saute veggies. I used some olive oil. I also used 2 pounds of flank steak. I browned the steak in a little oil in the bottom of my pressure cooker. I added the beer and the seasonings and cooked at high pressure with natural release for 15 min. I proceeded from there. I cut out 30 min.

I was looking for a Cuban recipe to make for company and came across this. My recipe is an adaptation. I serve it with Cilantro Lime Slaw.