For the poblano peppers (or other large peppers for stuffing): After washing the peppers, roast them directly over an open flame (be very careful) to cook them and loosen the skin (this is called charring the peppers in some places). Once the skin starts to blister, place the peppers in a plastic bag and wrap them in a damp cloth. This makes it easier to peel the skin and gives you a softer pepper.

Dice the potatoes and carrots, then parboil them with a little salt. You'll add these to the filling later.

For the filling: In a skillet, add the ground beef, a little oil, chopped onion, 1 minced garlic clove, salt, and pepper to taste. Mix everything together to season.

Personally, I love the flavor bay leaves add, so I include a couple of leaves. The flavor really changes. You can add them too.

After a few minutes, once the meat is browned and smells delicious, the filling is ready.

To finish the dish, I love the flavor tomatoes add. Here's how I do it: After washing everything well, blend the tomatoes, a piece of onion, garlic, and cilantro with a little water. If the tomatoes look pale, you can add a bit of boxed tomato puree.

Once blended, heat a little oil in a pot and sauté a slice of onion. When it starts to change color, add the tomato mixture you just blended.

When it starts to boil, add salt to taste and a few sprigs of cilantro. Personally, I like the sauce to have some texture, so I don't blend it completely smooth. I like to see small pieces of tomato, and when you eat the chile, you get a bit of tomato with the pepper and filling. Try it this way—you'll like it!

For serving, top with sour cream and Manchego cheese. Serve with a little rice and my famous potatoes in milk (I'll share that recipe later). Hope you enjoy it!

Another suggestion: you can also fill the peppers with potato, white cheese, and corn kernels—they turn out delicious. Here's a photo before adding the tomato sauce, sour cream, and cheese.