SOPA DE PAPA Y RAJAS CHILE POBLANO
Esta es una sopa de papa y chile poblano increíblemente fácil de hacer. Está hecha con las papas cortadas en cubitos y tiras de chile poblano asado, y se sirve con queso panela.
Provided by Mely Martínez
Categories Sopas
Time 30m
Number Of Ingredients 10
Steps:
- Aquí hay un tutorial rápido sobre cómo asar los chiles poblanos en el asador del horno. Claro, también los puedes asar sobre la flama de la estufa como tradicionalmente se acostumbra.
- Encienda el asador de la estufa y coloca los chiles aproximadamente 2 pulgadas debajo de la flama. Este paso es bastante rápido y debes observar el proceso con atención para evitar quemar los chiles.
- Una vez que un lado de la piel de los chiles comience a formar ampollas, deles la vuelta (con pinzas de cocina) para asar el otro lado. Retira rápidamente, luego envuélvalos con un paño de cocina y déjalos reposar durante 5 minutos. El vapor generado hará que la piel de los chiles sea más fácil de pelar. Retira la piel, luego corta los chiles en tiras, asegurándote de eliminar las semillas.
ENSALADA DE PAPAS Y CHILES POBLANOS
El queso mozzarella y los poblanos le dan un toque diferente a esta cremosa ensalada de papas.
Provided by My Food and Family
Categories Casa
Time 4h10m
Yield 12 porciones de aproximadamente 1/2 taza cada una
Number Of Ingredients 7
Steps:
- Mezcla la mayonesa, la leche y el jugo de limón en un tazón pequeño; ponlo a un lado.
- Combina las papas, los chiles y la cebolla en un tazón grande. Agrega la mezcla de mayonesa y la mitad del queso; revuélvelos para cubrir todo con la mayonesa. Espolvorea la ensalada con el queso restante; tápala.
- Refrigera la ensalada por varias horas o durante toda la noche.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)
Provided by Daisy Martinez
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
- While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
- When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
- Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.
Nutrition Facts : Calories 236 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 93 milligrams, Sodium 201 milligrams, Carbohydrate 26 grams, Fiber 2 grams, Protein 7 grams, Sugar 0 grams
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
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