Poblanos roasted on fire are the key to this fresh and Poblano vibrant cream This is perfect for spoon on carnitas Or an abundance of other things! You have to try this fantastic recipe for a quick, easy and simple update to your sauce game!
Ready to add a distinctly bold and delicious flavor to your favorite Mexican dishes? Do not look for further because we have a Poblano cream recipe that will make your taste buds dance! Whether it’s an expert chef or an experimenter for the first time, this recipe is a great way to raise your culinary game and impress your guests for dinner. So take those peppers of fresh Poblano and dive into a smoky and creamy goodness!
What is Poblano Crema?
Poblano Crema involves the carbonization of the Poblano peppers and the mixture with a variety of spices and Mexican cream to create a creamy and spicy sauce, just like this red and chimichurri chimichurri of coriander! This is also fantastic on a grilled steak salad. Or season your favorite tacos such as these tacos of QuestiAbirria, quelhiadillas of biria cheese or tacos of grilled prawns Cajun and you have the perfect topping for every Taco night!
Ingredients of Poblano Crema
- Poblans – These are the large dark green peppers that you find on the market. Bring a distinct and bold flavor to the cream.
- Garlic – It adds a rich and aromatic essence to the creamy sauce.
- Cumin: adds a warm and earthy flavor.
- Powder pounds – gives this delicious creamy sauce a little fire.
- Salt
- LIPHI – adds a spicy and bright flavor to the cream and removes it slightly.
- Cilantro Fresh – Perfectly completes spices in this creamy sauce Poblano.
- CREAM – A rich and creamy lactiear product commonly used in Mexican cuisine. A bit like sour cream but thinner!
How to make the Poblano cream
Char
- Place the Poblanos directly on the coal to carbonize.
- Ribalt according to necessity, allowing the skin to become black and bladder everywhere for about 5-7 minutes, depending on the intensity of the heat.
- Remove the peppers from the heat and wrap freely in a sheet for 5-7 minutes.
PEEL
- Carefully discard the peppers from the sheet.
- Peel the charred skin from each pepper and discard.
CUT
- Treat the peppers approximately, discarding the stems and seeds.
Puree
- He throws the peppers into a food processor or in an immersion blender with the garlic, cumin, pepper powder salt, lime juice, coriander and cream.
- Pulse at high speed until smooth.
- Remove from the food processor and the spoon in an airtight container.
- Keep in the refrigerator until it is ready to serve, up to 4 days.
SERVE
- Spoon the cream roasted roasted on the fire on the desired foods as a seasoning.
How do pepper peppers snap?
- The steam allows the skin to detach easily after the peppers have been charred and are bladder everywhere. So you have to trap it and allow peppers to soften for several minutes.
- Do it from Positioning the peppers in the center of an aluminum sheet of sheet and bending itsealing all the edges for 5-7 minutes.
- Or by placing the peppers in a plastic bag that can be used or in a container that can be divided for 5 minutes.
- In a pinch, I also just thrown a plate on a small bowl of peppers to trap the steam.
- Once the peppers have steamed, they will seem like widening (for lack of better words) and the The skin will easily come off of them. I find that using the hands is the fastest and simplest way to spread the skin and discard.
Suggestions for experts’s recipes
- Room the peppers for a deeper and richer flavor!
- Fresh Poblano peppers, cloves of garlic and coriander will raise the flavor of your cream. Avoid using pre -packaged or transformed ingredients for better taste.
- Use Greek yogurt instead of the Mexican cream for extra and less calories proteins!
Leftovers
- Keep in an airtight container for a maximum of 4 days.
What to serve with Poblano Crema
Are you looking for an easy way to revive a easy Mexican breakfast like these smoked chicken chilaquiles? Ivariare this rich cream of cream above! This cream of Poblano also makes an excellent addition to ground pork tacos or chicken nachos in Encilada!
Frequent questions about the recipe
No, you don’t have to roast the peppers, but the sauce will not be the same unless you do it. One, peppers become soft during roasting, making them easy from puree. Two, the flavor deepens and becomes richer.
To omit the “roasting”, finely chop the peppers and use a food processor or a blender for button button.
Subsequently, you are ready to pulsate everything together in a food processor for the original recipe.
Yes, but the taste will be modified! Only less smoky. But it still does the job. Just make sure to get good and bladder poblanos on all sides, it doesn’t matter how roast.
How to carbiegize Poblanos:
In the oven: The roasting of the oven can be the easiest way to roast peppers. Preheat the oven to 425 degrees F and place the Poblanos on a pan. Road until the skins are harassment, 20-25 minutes.
On a gas interval: If you have a range of gas, just roast the peppers on a burner on, rotating according to need, until you have the blackened skin.
Carton: To add flavor, peel the Poblanos on the grill. Let the Hickory wooden bricchette infuse a deep layer before dripping with peppers.
You can find peppers Poblano in most food stores in the product section!
The use of bell peppers instead of Poblano peppers in a Poblano cream recipe is not recommended because peppers have a different aromatic profile. Poblano peppers have a distinct, slightly smoked and earthy flavor, while peppers have a sweet taste. The unique taste of the Poblano peppers gives the Poblano cream its characteristic flavor. Staying with them for an authentic and delicious Poblano cream experience is the best.
However, the flakes of fire bell pepper is a fantastic Portuguese dish, similar to Harissa, which we love to spread the grilled chicken.
More delicious sauces
Now armed with knowledge and recipe to create this creamy, smoky and slightly spicy sauce, you are ready to bring the taste buds on a festival of flavors. Did you like this recipe? Please Evaluate the recipe card And let a comment below to help the next reader!
This recipe of roasted poblan cream brings creamy goodness to a completely new level. Carbonized and smoked roasted fireproof poblanos are mixed with a combination of creamy ingredients to create a velvety sauce that adds an outburst of flavor to any dish. Irrodalo on Tacos, spread it on Questiadillas or use it as a versatile dip: it is sure to become your new favorite seasoning! 🌶️🍴
Prevent the screen from going to sleep
Char
-
Place the Poblanos directly on the coal to carbonize.
-
It overturns if necessary, allowing the skin to become black and bladder everywhere, about 5-7 minutes depending on the intensity of the heat.
-
Remove the peppers from the heat and wrap freely in a 5-7 minut sheet.
Peel
-
Carefully discard the peppers from the sheet.
-
Using your hands, peel the charred skin from every pepper and discard.
Puree
-
Throw the peppers into a food processor with garlic, cumin, pepper powder salt, lime juice, coriander and cream.
-
Pulse until smooth.
-
Remove from the food processor and the spoon in an airtight container.
-
Keep in the refrigerator until it is ready to serve, up to 4 days.
How do pepper peppers snap?
- The steam allows the skin to detach easily after the peppers have been charred and are bladder everywhere. So you have to trap it and allow peppers to soften for several minutes.
- Do it from Positioning the peppers in the center of an aluminum sheet of sheet and bending itsealing all the edges for 5-7 minutes.
- Or by placing the peppers in a plastic bag that can be used or in a container that can be divided for 5 minutes.
- In a pinch, we also just thrown a plate on a small bowl of peppers to trap the steam.
- Once the peppers have steamed, they will seem like widening (for lack of better words) and the The skin will easily come off of them. We find using the hands is the fastest and simplest way to roll the skin and discard it.
How to carbiegize Poblanos:
- In the oven: The roasting of the oven can be the easiest way to roast peppers. Preheat the oven to 425 degrees F and place the Poblanos on a pan. Road until the skins are harassment, 20-25 minutes.
- On a gas interval: If you have a range of gas, just roast the peppers on a burner on, rotating according to need, until you have the blackened skin.
- Carton: To add flavor, peel the Poblanos on the grill. Let the Hickory wooden bricchette infuse a deep layer before dripping with peppers.
Service: 1G | Calories: 62Kcal | Carbohydrates: 6G | Protein: 2G | Fat: 4G | Saturated fat: 1G | Cholesterol: 13mg | Sodium: 336mg | Potassium: 129mg | Fiber: 1G | Sugar: 2G | Vitamin A: 388Iu | Vitamin C: 43mg | Soccer: 61mg | Iron: 1mg
