4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE
A recipe for the easiest roasted poblano cream sauce, using only 4 ingredients, with big roasted poblano flavor. Perfect for tacos or any Mexican dish, and even as a dip.
Provided by Mike Hultquist
Categories Main Course Salsa
Time 20m
Number Of Ingredients 4
Steps:
- Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
- Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
- Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
- Process until nice and smooth.
- Adjust for salt and serve as desired.
Nutrition Facts : Calories 26 kcal, Carbohydrate 3 g, Fat 1 g, Cholesterol 3 mg, Sodium 323 mg, Sugar 1 g, ServingSize 1 serving
STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
POBLANO CHILE SAUCE
Steps:
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
MOLE POBLANO SAUCE
Mole is a rich, dark, reddish-brown, smooth sauce made spicy and robust with a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground sesame or pumpkin seeds. Its best-known ingredient is Mexican chocolate which is used sparingly. The chocolate, flavored with cinnamon, almonds, and vanilla, provides richness to the sauce without adding a cloyingly sweet aftertaste. In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways. Its roster of ingredients can number few as four and as many as four dozen.
Provided by unsane1047
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
- Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 13 g, Fat 6.4 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 52.5 mg, Sugar 5.8 g
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