In this twist on a classic Mexican dish, the creamy creme fraiche neutralises the fieriness of the poblanos, allowing you to taste their wonderful roasted flavour. Traditionally this might be eaten with corn cake (see recipe link below), but it also makes a delicious and speedy pasta sauce or baked potato topping.
Serves 2 as a pasta sauce, or 6 as a side with cake.
Blacken the poblanos over a gas hob or under a very hot grill, turning until they are charred all over. Put them in a plastic bag (or a freezer bag) to sweat. When cooled, peel, de-stem, core and cut into 5mm strips.
Heat the oil in a frying pan over a medium high heat. When hot, add the onion, stir and cook until translucent and just starting to go brown at the edges. Add the garlic and poblano. Stir and fry until the garlic smells fragrant, then add the Mexican Oregano or thyme, salt and creme fraiche. Bring to a gentle bubble and cook until the sauce just coats the back of a spoon.
Check the seasoning and serve either stirred through pasta with grated sheep's cheese and some freshly ground black pepper, as a baked potato topping, or on top of 'pastel de elote' (corn cake).
Cool Chile Updates
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