1/2 pound lean ground beef
1/4 cup vegetable oil
1 teaspoon chile paste
1 teaspoon minced fresh poblano chile pepper
2 cloves garlic, diced
1 pinch salt
6 ounces poblano pepper in adobo 2 1/2 tablespoons poblano sauce
In a large skillet over medium heat, brown the ground beef. Cut the beef into pieces and place them into the pan with the chile paste. Season with fresh poblano chile pepper, garlic and salt. Fry briefly with both hands. Drain fat. Stir in the poblano sauce and white sugar slowly.
Cook, stirring occasionally, until meat is no longer pink. Serve the poblano peppers all over meat.