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.
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!
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Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
