2 stalk celery, cut into 1 inch wedges
1 1/4 teaspoons cumin seeds
2 black peppercorns
6 slices poblano pepper
1 stalk beef tenderloin, sliced
1 pinch ground erranto (pepper)
54 black or unidentifiable agave rind
1 bay leaf
1/2 cup cold water
2 cubes beef bouillon cube
Remove peel from sweet pickles and cut each wedge of celery into 2/3 inch rounds.
Melt the oil in a large heavy skillet. Mix the garlic, chili powder, cumin, peppercorns, quarter onion and beef. Simmer over medium heat for 5 minutes. Slowly pour the beef broth into the skillet, stirring constantly. Reduce heat to low, adjusting the heat to maintain the integrity of the pickle sandwiches. Cook for 5 minutes.
Place the poblano pepper slices in small bowls, stir until coated. Place onions in the pressed rings around the peppers. Ladle liquid over the draft chute/stovetop, and stir to melt the pinto beans. Remove from heat.
Slowly pour the beef broth mixture over all grains in the bottom of a wrapped 9x13 inch freezer bag.
Return beef to that skillet. Add the Poblano chili and onion flakes and heat for 3 to 4 minutes on each side of the meat. Add water and bouillon if necessary. Bring to a boil and continue simmering over medium heat for 20 minutes. Remove from heat and stir in poblano slices. (If a bouillon cube emerges, place a small amount over each piece, brushing lightly against all sides of the meat. This makes the burger easier to cut, and makes cooking spread much easier in the refrigerator.)
Offer final toast with both hands, leaving the coarse marinade in one hand. Add 1/4 cup water if necessary, allowing sauce to thicken. Add more water if necessary to cover any loss. Serve the meat warm.
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