Recipe courtesy of La Perla Spice Co., Inc.
- ½ of a 3.0 oz Del Mayab Bistek brick
- 1 lb of Ground Beef
- 1/3 Cup of Lemon Juice
- 1 White Onion (chopped)
- 1 Green Bell Pepper (diced)
- 2 Garlic Cloves (chopped)
- ½ Ounce of Capers
- ½ Ounce of Black Olives
- 6 Yellow Wax Peppers
In a medium bowl, dissolve the Del Mayab Bistek brick with the lemon juice. In a medium sauce pan, sauté the onion, bell pepper, cloves, capers and black olives. In a separate pan, brown the ground beef in the Bistek marinade. Cook until the ground beef is cooked all the way through and then drain the juice from pan. Next, add the sautéed vegetable mixture to the ground beef and mix.
On an open flame, roast the 6 yellow wax peppers individually. Make sure to turn the peppers while cooking to avoid burning. Once all the peppers have been roasted, place them all in a plastic zip bag and let them cool (this makes it easier to take the skin off). Once they are all cool, remove them from the plastic zip bag. Rinse them with water and remove the skin from the peppers. Next, cut the peppers vertically and remove the veins and seeds. Add the ground beef mixture to the inside of the peppers and serve.
Serving Suggestions: Add cilantro, onions, cotija cheese and hot sauce on top of the stuffed peppers. Add rice, beans and tortillas to make a meal.