Ropa Vieja Pot Pies With Pepper Jack Biscuits - cooking recipe

Ingredients

ROPA VIEJA
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 tablespoon garlic, minced
1 1/2 lbs flank steaks, trimmed (seasoned with salt and pepper)
12 ounces beer (1 bottle lager)
2 cups beef broth
1 tablespoon dried oregano leaves
2 teaspoons ground cumin
1/4 teaspoon cayenne (optional)
1/3 cup masa harina
2 cups roma tomatoes, seeded, chopped
15 ounces 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 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons 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

Preparation

ROPA VIEJA:.
Line a baking sheet with foil.
Saute bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes.
Transfer to a paper towel-lined plate and set aside.
Saute onion, bell peppers, chiles and garlic in bacon drippings until beginning to brown, 8 minutes; transfer to a bowl and set aside.
Cut flank steak into thirds and sear until browned, about 5 minutes per side.
Stir in beer, such as lager, broth, and seasonings; bring to a boil, reduce heat to medium-low and simmer covered 45 minutes.
Remove steak from pan, shred with 2 forks, and set aside.
Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10 minutes.
Stir in reserved beef, vegetables, & bacon with remaining ingredients.
Divide filling among six 2-cup ovenprook dishes or ramekins, transfer dishes to prepared baking sheet and top with biscuit topping.
PEPPER JACK BISCUITS:.
Preheat oven to 400\u00b0F.
Whisk flour, masa, baking powder, baking soda and salt together in a bowl until combined.
Cut in butter until pea-sized using a pastry blender(or two knives), then stir in cheese and scallions.
Blend milk and sour cream in a sma;; bowl, then stir into flour mixture just untilcombined.
Top each pot pie with 3 golf ball-sized scoops of biscuit topping.
Bake until biscuits are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.
Let stand 10 minutes before serving to set up.