Cinco Fiesta

Poblano strips in cream

Roasted poblano chiles cooked with onion and cream. Spoon it into tortillas, or serve beside grilled meat.

Side · 35 minutes · vegetarian · All recipes

Ingredients

Serves 4
  • 4 large poblano chiles
  • 1 tbsp oil
  • 0.5 white onion, thinly sliced
  • 1 garlic clove, minced
  • 1 cup corn kernels (optional)
  • 0.75 cup Mexican crema or soured cream
  • 0.5 tsp salt

Method

  1. Char the poblanos over a gas flame, under a grill or in a very hot oven until blackened all over. Put them in a bowl, cover and leave 10 minutes.
  2. Peel off the skin, remove the stems and seeds, and cut the flesh into strips.
  3. Soften the onion in the oil, add the garlic and corn, then the strips. Stir in the crema and salt and simmer gently 5 minutes without boiling hard.

Notes

  • Wear gloves when you remove the seeds.
  • Do not rinse the chiles; water washes away the flavour.

Sources: UNESCO Intangible Cultural Heritage (inscribed 2010)