Experience the epitome of comfort food with the Mexican Loaded Potatoes, a recipe that seems divinely crafted by the BBQ gods. Chuck steak forms a delicious foundation, complemented by a chipotle tomato sauce that erupts as a flavor bomb atop the baked potatoes. A must-try for every backyard BBQ chef.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
- 6 tbsp Texas BBQ Rub
4 potatoes
3 yellow onions
2 cloves of garlic
40 grams / 1.4 oz Chipotle peppers in adobo sauce
250 grams / 8.8 oz butter
1 yellow bell pepper
1 red bell pepper
80 grams / 2.8 oz shredded young Gouda cheese
2 tbsp creme fraiche
- 2 tbsp PitmasterX's Classic BBQ Rub
Tools
Thanks to Brabura Grills for sponsoring this recipe Visit their website to learn more.
How to
- Fire up your flat top griddle with 1 burner to a medium setting and the other burners to a low setting.
- Put 4 pre-washed big potatoes on individual sheets of aluminium foil.
- Season the potatoes with 1 tsp of Texas BBQ Rub each.
- Wrap the potatoes and stack them up on the flat top with medium heat.
- Put a cast iron dutch oven on top of the potatoes and let them bake like an oven for around 1½ hours.
- Dice up 2 yellow onions, 2 cloves of garlic and 40 grams or 1.4 oz of chipotle peppers in adobo sauce.
- Let a stick of butter melt besides the dutch oven on the flat top griddle.
- Grill the onions with a Head start and add the garlic and chipotle peppers. Fry them together until soft.
- Transfer all the ingredients to a cast iron casserole pan and add 500 ml or 2 cups of tomato pulp.
- Cook the tomato pulp and add gradually add around 200 ml or ⅘ cup of beef broth to the pan to turn it in to a sauce.
- Add 40 grams or 1.4 oz of butter to the pan and put the lit on to let it slowly simmer.
- Season 500 grams or 1.1 lbs of chuck steak with Texas BBQ Rub on both sides.
- Drizzle 1 tbso of olive oil on the flat top griddle and sear the steaks on both sides for a light maillard effect. You do not need to cook it trough, you only need a light sear.
- Chop up the chuck steaks in to thin slices in 2 directions and add it to the sauce pan and let it continue for around 10 minutes.
- Chop up 1 yellow bell pepper, 1 red bell pepper and 1 yellow onion. Fry them on the flat top griddle until soft.
- Melt 250 grams or 0.55 oz of butter in a cup or bowl on the flat top griddle.
- Unwrap the potatoes and put 2 potatoes in each of the 2 small disposable aluminium trays. Slice them open and spread it a out with a fork.
- Divide the melted butter over the 2 trays.
- Add 80 grams or 2.8 oz of shredded young Gouda cheese.
- Add 2 tbsp of PitmasterX's classic BBQ Rub.
- Add 2 tbsp of creme fraiche.
- Add a layer of bell pepper and onion mix.
- Add a thick layer of the chuck steak sauce on top and your loaded potatoes are a fact!
