Patricias Poblano And Potato Side Dish Recipes

RUSTIC POTATO AND POBLANO GRATIN

Steps:

• To roast the chiles, place them on a baking sheet lined with aluminum foil about 8 inches from the broiler. Broil them until the skin blisters and turns black on both sides. (Do not burn the chiles themselves.) Remove the baking sheet from the oven and quickly cover the chiles with a clean dish towel. Let them sit, covered, until they are cool. Using a paring knife or your fingers, carefully peel off the skins, then slit one side and remove the seeds and veins. Cut the chiles into thin strips.
• Melt the butter in the bottom of the slow cooker insert.
• Place a layer of the sliced potatoes in the bottom of the slow cooker insert. (I use a bit more than one potato per layer.) Sprinkle lightly with freshly ground smoked or regular salt. Place a thin layer of cheese (about one-third of the cheese) on top of the potatoes. Place about half of the chile strips on top of the cheese. Repeat with another layer of potatoes, salt, cheese, and chiles. Finish with a layer of potatoes.
• Pour the water over the potatoes. Cover and cook on low for about 1 1/2 hours, or until the potatoes are beginning to get tender.
• Using a garlic press, press the garlic into the cream; pour the cream mixture over the potatoes, then add a last layer of cheese sprinkled with a bit of salt. Recover and cook for another 3 hours, or until the sauce has thickened and the potatoes are quite tender.
• A dry white wine of light to medium body would work for me with this dish. A French or Mexican Chardonnay or even a cava (Spanish sparkling wine) would also be nice.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)

Steps:

• On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
• Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
• In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
• Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
• In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
• Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

POTATO AND POBLANO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
• In a medium bowl, combine the poblano strips and corn.
• In a small bowl, mix together the half-and-half and crema.
• Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
• Let stand 10 minutes before serving.
• Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

PATRICIA'S POBLANO AND POTATO SIDE DISH

Steps:

• Roast and peel the poblanos. Cut them in 1/2" pieces.
• Cook the potatoes in a steamer, microwave or in boiling water. Cut them in quarters.
• Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve.