Pablano Cream Sauce
03 February 2012 | Barra Navidad Lagoon
Captain Lori
I woke up this morning thinking about food. I guess that is normal since I have been married to Rich for a number of years. Though the difference between us is that I was not dreaming about tacos, but Pablano Cream Sauce. It has become one of my favorites. I got the recipe from Juanita on Artic Tern when we were in the Old Harbor in Mazatlan. Today, we are going into town to get the ingredients so I can show Susan on Wiz how to make it.
First, we will go to the fruiteria (fruit and vegetable store) to get the Pablano peppers, onions, and mushrooms. Next, we will head to the abborotes (general grocery store) to get the Media Crema (cream) and bullion, and finally to the carneceria (butcher) for the chicken.
We also need to do some regular provisioning (grocery shopping) so I will take the whole crew and our trusty (big) backpacks. In addition to visiting the other stores for the ingredients for the sauce and other things, we will be visiting the tortillaria for fresh, warm tortillas and the ferriteria (hardware store) for matches for the stove.
By the time we get back from our hike to the stores we should have worked up an appetite for dinner. The hardest part of this is roasting and peeling the peppers, but I do it on top of the stove straight over the flame without a pan. When the skin is all blistered and brown/black you can easily scrape the skin off with a regular butter knife.
Rajas de Chile Poblano con Crema
1-2 Poblano peppers—roasted and peeled, cut into strips
2 medium onions thinly sliced
1tsp salt (to taste)
1 cup chicken broth
6tbsp oil
Cook onions about 3 minutes and add the pepper strips and salt and cook for about another 3-4 minutes. Add the chicken broth and ¾ cup cream. Cook additional 8 minutes or until thickened. You can also add mushrooms, corn, chicken, or anything else you like.
It is easy and I like to make a double batch so there are left overs to put on other things. Rich said that this sauce could be put on an old boot and the boot would taste good. I took this as a compliment about the sauce and not that my cooking tasted like an old boot...so I let him live. I will make it for him when he gets home--the sauce that is.