Poblano Chile Sauce Recipes

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STUFFED POBLANO CHILES IN A CREAMY WALNUT SAUCE

Provided by Marcela Valladolid

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 19



Stuffed Poblano Chiles in a Creamy Walnut Sauce image

Steps:

  • In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside. Remove the cinnamon stick and bay leaf and discard.
  • Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.
  • Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)
  • Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.
  • *Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1/2 pound ground pork
1/2 pound ground sirloin beef
1 bay leaf
1 cinnamon stick
Salt and freshly ground black pepper
1/3 cup dried apples, chopped
1/3 cup dried apricots, chopped
3/4 cup acitron, or sweetened dried pineapple, chopped
1 teaspoon ground cinnamon
4 cups walnuts, peeled* see Cook's Note
2 1/2 cups Mexican crema
4 ounces goat cheese, at room temperature
Salt
10 poblano chiles, charred, peeled, left whole for stuffing
Whole flat-leaf parsley leaves
1/2 cup pomegranate seeds

POBLANO CHILE SAUCE

Categories     Sauce     Blender     Garlic     Onion     Pepper     Roast     Low Fat     Quick & Easy     Summer     Gourmet

Yield Makes 2 cups

Number Of Ingredients 5



Poblano Chile Sauce image

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.

3/4 pound fresh poblano chiles (4 to 6) or yellow bell peppers (2 to 3)
2 garlic cloves
1 large onion
2 teaspoons vegetable oil
1 cup chicken broth (8 fluid ounces)

CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE

Provided by Ming Tsai

Time 1h50m

Yield 4 servings

Number Of Ingredients 36



Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and

Steps:

  • Preheat a fryer to 375 degrees F.
  • In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
  • Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
  • Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
  • In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
  • Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
  • In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
  • Mix all ingredients together and refrigerate until needed.

1 tablespoon fermented black beans, rinsed and minced
1 tablespoon garlic, minced
2 chopped jalapenos
2 chopped serranos
1 pound ground pork
1/4 cup cilantro, washed, dried, picked, and chopped
1 cup grated Mexican cheese, such as Manchego or Monterey Jack
4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff
Salt and black pepper
Corn oil, to cook
2 cups cooked long grain rice with a pinch of turmeric
Corn Tempura batter, recipe follows
Bandera Sauce Red, recipe follows
Bandera Sauce Green, recipe follows
Cilantro Crema, recipe follows
Cilantro sprigs, for garnish
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
4 plum tomatoes, blackened on dry skillet and peeled
2 cloves garlic, toasted in dry skillet
2 chipotle peppers, toasted whole in dry skillet
Salt
Black pepper
1 small onion, sliced
3 cloves garlic
3 green jalapenos, roasted, de-seeded, de-stemmed
1 cup chicken stock
Corn oil, to cook
Salt and black pepper
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
Salt
Pepper
Cilantro, for garnish

SNAPPER IN A POBLANO CHILE SAUCE

Make and share this Snapper in a Poblano Chile Sauce recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12



Snapper in a Poblano Chile Sauce image

Steps:

  • Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container and drizzle with the lime juice, garlic, S & P. Let the fish marinate 15 minutes up to 2 hours in the fridge.
  • Slice the poblanos in half, removing the stem, seeds, and veins. Roughly chop and place in blender along with the milk and blend until smooth.
  • In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes. Season with S & P.
  • Preheat the oven to 375 degree F. Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
  • Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets.

Nutrition Facts : Calories 336.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 131.6, Sodium 457.1, Carbohydrate 6.1, Fiber 0.7, Sugar 1.1, Protein 47.7

6 fish fillets (red snapper, sea bass, grouper, tilapia or mahi mahi - 6 oz. each)
2 garlic cloves, finely chopped
1 lime, juiced (2-3 tbsp.)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 cup Mexican crema (creme fraiche or heavy cream)
1 cup milk
2 poblano chiles
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 teaspoon nutmeg, grated
1 cup monterey jack cheese, shreded (or cheese or your choice)

MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But its best-known ingredient is unsweetened Mexican chocolate, which is used sparingly. Mole poblano is the sauce most commonly known outside of Mexico as mole sauce, although there are many different types. Courtesy of the Whole Chile Pepper Book, this classic Mexican sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also terrific as a sauce over shredded chicken or turkey enchiladas.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16



Mole Poblano Classico -- Classic Mexican Poblano Sauce image

Steps:

  • Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
  • Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
  • Sprinkle remaining sesame seeds as a garnish.

Nutrition Facts : Calories 229, Fat 17.6, SaturatedFat 3.9, Sodium 174.1, Carbohydrate 16.8, Fiber 5, Sugar 6.3, Protein 5.9

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 medium tomatoes (peeled, seeded and chopped)
1 tablespoon sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon coriander seed
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate (or more to taste)
1 tablespoon sesame seeds, for garnish

MOLE POBLANO SAUCE

Mole is a rich, dark, reddish-brown, smooth sauce made spicy and robust with a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground sesame or pumpkin seeds. Its best-known ingredient is Mexican chocolate which is used sparingly. The chocolate, flavored with cinnamon, almonds, and vanilla, provides richness to the sauce without adding a cloyingly sweet aftertaste. In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways. Its roster of ingredients can number few as four and as many as four dozen.

Provided by unsane1047

Time 1h15m

Yield 10

Number Of Ingredients 13



Mole Poblano Sauce image

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.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 13 g, Fat 6.4 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 52.5 mg, Sugar 5.8 g

4 peppers dried ancho chiles, stemmed and seeded
4 peppers New Mexico dried red chile pods, stemmed and seeded
2 medium tomatoes - peeled, seeded, and chopped
1 medium onion, chopped
½ (6 inch) corn tortilla, torn
¼ cup raisins
2 cloves garlic, chopped
3 tablespoons sesame seeds, divided
¼ teaspoon ground cloves
¼ teaspoon ground coriander
3 tablespoons vegetable shortening
1 cup vegetable broth
1 ounce Mexican chocolate

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  • Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
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