ROASTED POBLANO BEEF STEW
I like to keep my son's heritage alive through cooking, and this recipe reflects my wife's Hispanic background. The first time I made it, she gave me high praise. Try serving it in flour tortillas. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes. , Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos., In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. , Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 337 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 808mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CARAMELIZED-POBLANO-CHILE-AND-ONION DIP
For an even smokier flavor, roast the poblano chiles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Let cool completely.
- Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.
CREAMY POBLANO PEPPER STRIPS (RAJAS)
Provided by Marcela Valladolid
Categories side-dish
Time 45m
Yield 4 to 6 servings (or 2 cups)
Number Of Ingredients 8
Steps:
- Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
- Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
- Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.
GRILLED STEAK WITH POBLANO AND ONION SAUTE
This is a perfect meal when served with fresh tomatoes in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Heat grill to medium-high (coals should be glowing white). Drizzle both sides of steaks with oil; season with salt and pepper. Lightly coat grates with cooking spray. Grill steaks 8 minutes per side for rare, 10 minutes for medium-rare. Let rest 1 to 2 minutes before serving with the saute.
MASHED POTATO AND POBLANO FLAUTAS
Mashed potato and poblano vegetarian flautas.
Provided by Taylerand20
Categories World Cuisine Recipes Latin American Mexican Main Dishes
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).
- Peel away and discard potato skins. Transfer potato flesh to a large bowl.
- Lightly spray a nonstick baking sheet with cooking spray.
- Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.
- Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.
- Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.
- Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 56.4 g, Fat 3.7 g, Fiber 8 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 628.4 mg, Sugar 2.4 g
CORN, ZUCCHINI AND POBLANO CHILI SAUTé
Categories Side Sauté Corn Hot Pepper Zucchini Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS
Mexican-inspired barbacoa using beef brisket in the Instant Pot® is so tender and delicious. Use the meat for tacos or a burrito bowl and top with sautéed poblano pepper and onion along with your favorite toppings to complete the meal. This recipe is a great for make ahead/meal prep too. Serving options: corn tortillas, warmed; or your favorite Mexican rice, or cilantro-lime rice. Garnish with chopped cilantro, limes, salsa, sliced and diced avocado, and queso fresco.
Provided by SZYQ1
Categories Everyday Cooking Instant Pot¨ Main Dishes
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Season both sides of the brisket with salt and pepper.
- Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
- Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
- Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
- Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
- Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 8.9 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 1347.8 mg, Sugar 3 g
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CREAMY POBLANO CHICKEN - COOKING FOR KEEPS
From cookingforkeeps.com
4.5/5 (13)Total Time 35 minsCategory Main CourseCalories 438 per serving
- Slice one poblano pepper into thin strips. Roast the other pepper. If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars – you want it black on all sides. If you don’t have a gas stove, turn your broiler on and roast the peppers on the top rack until they are blackened on all sides. Once the peppers are roasted, transfer them to a large plastic baggie or a bowl covered with plastic wrap and let them steam while you sear the chicken. Once they’ve sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
- While the peppers steam. Add two tablespoons olive oil or butter a large skillet over a medium heat. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, flip and do the same on the other side. Take the chicken out and set aside. Don’t worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
- Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and peppers. Saute for about 5 minutes until softened. Season lightly with salt . Add the garlic and cook another minute.
- While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 tespoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper back into the pot with the sliced peppers, onions, and garlic, and then stir in the remaining chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.
ROASTED POBLANO CHILES WITH ONION RAJAS - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 50 minsServings 12Calories 81 per serving
- Grill poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
- Peel the peppers with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut them open lengthwise, remove the seeds, stem and white membrane, then thinly slice.
- Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium, add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes more. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Serve warm or at room temperature.
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