3 pounds Small Yukon Gold Potatoes; approx. 12 – washed
2 tablespoons Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1. Pre-heat the oven to 400°F and toss Potatoes with Oil, Salt and Pepper in a bowl.
2. On a cookie sheet, bake potatoes for 60-75 minutes, until wrinkled and cooked through.
3. After partially cooled, cut the Potatoes in half lengthwise. Using a small spoon or melon baller, gently scoop the cooked Potato flesh from each half of the Potato, creating an oval pocket with the sides about ¼ inch thick.
6 large Garlic Cloves; unpeeled
1 medium White Onion; quartered
1 pound Tomatoes; whole
1/2 cup fresh Cilantro or Basil; chopped with stems included
3 tablespoons White Distilled Vinegar
1 each chipotle chilies*
4 ounces Ketchup
1/2 teaspoon Kosher Salt
1 pound Lean Ground Beef; 90% lean - fine grind**
1 tablespoon Olive Oil
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Paprika
1/2 teaspoon Garlic Powder
1/4 teaspoon Kosher Salt
Salsa Joe Meat Sauce
1. In an unoiled, cast iron or similar skillet, over medium-low heat, roast the following ingredients simultaneously, at specified times, until dark, charred spots begin to develop on each:
b. Garlic: about 8-10 minutes, turning ½ way through. Cool, and then discard the papery skins.
c. Onion Pieces: about a total of 20 minutes, rotating every 5 minutes to char each side.
d. Tomatoes: about 20 minutes, rotating every 5 minutes to char each side.
2. Add the charred Garlic, Onion, Tomatoes, fresh herbs, Vinegar, Chilies, Ketchup and Salt to the blender. Puree salsa mixture until completely smooth and set aside for later use. Season with more salt if necessary.
3. In a separate sauté pan, preheated over medium heat, add the Olive Oil, and begin to brown the Ground Beef**, breaking up the chunks with a wooden spoon, until no more pink remains. Add the Cumin, Paprika, Garlic Powder, Salt and salsa mixture to the pan. Cook for about 4-5 minutes until sauce mixture is no longer runny and can hold its place in the pan. Remove the mixture from heat and prepare to fill the potato skins.