| 1lb | 80/20 ground beef |
| ¼ tsp | baking soda |
| 1 large | poblano pepper, small diced |
| 1 large | onion, small diced |
| — | olive oil |
| 1 tsp | salt |
| 1½ tsp | onion powder |
| 1 tsp | garlic powder |
| 1 tsp | black pepper |
| 1¾ tsp | paprika |
| — | chili pepper flakes |
| 1½ tbsp | flour (all purpose or gluten free blend) |
| 3 tbsp | tomato paste |
| 3 tbsp | ketchup |
| 2 tbsp | yellow mustard |
| 1 tbsp | brown sugar |
| 3½ tbsp | worcestershire |
| 1½ tbsp | red wine vinegar |
| 1½ tsp | better than bouillon beef paste (caldo de res) |
| 1½ cups | stock (chicken or beef) |
Add beef to a bowl with baking soda and mix thoroughly to incorporate.
Preheat a large nonstick pan over medium high. Add a squeeze of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, break up meat into small pieces. When broken down well and beginning to brown, add salt, onion powder, garlic powder, pepper, paprika, and chili flakes. Stir to combine and cook for about 30 seconds.
Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed.
Serve on toasted brioche bun.