Poblano Sauce Recipes

POBLANO SAUCE

Steps:

• Roast the peppers directly over a gas burner until slightly charred, turning frequently (alternatively, roast under the broiler). Transfer to a medium bowl, and cover with plastic wrap; let stand about 15 minutes. Use a paper towel to rub off charred skins. Remove and discard stems, seeds, and ribs. Roughly chop peppers, and set aside.
• Prepare an ice bath. Bring a pot of water to a boil; blanch the spinach until bright green and wilted, about 30 seconds. Using tongs or a slotted spoon, transfer spinach to ice bath to cool. Drain, and wring spinach to remove as much liquid as possible; roughly chop.
• Puree the reserved peppers, spinach, stock, and cilantro in a blender. Transfer to a medium saucepan; bring to a boil. Stir in cream and salt; cook just until sauce comes to a boil. Remove from heat. Let cool before serving or storing. Sauce can be refrigerated in an airtight container up to 3 days. Reheat gently over low heat, being careful not to boil.

MOLE POBLANO SAUCE

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.

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.