Poblano Mayo Recipes

MOLE POBLANO

Steps:

• In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

CRAB STUFFED POBLANOS WITH JAMAICAN MAYONNAISE

Steps:

• For the mayo: Mix the hot sauce, relish, sugar, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise.
• For the poblanos: Halve the poblanos lengthwise. Core and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry the peppers in the hot oil for 2 minutes. Remove from the oil, drain and cool to remove the skin.
• Mix the crab meat, mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. Season with the seafood seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko. Broil until golden brown, 3 to 5 minutes.
• To serve, place small amount of Jamaican mayo on top of the peppers.

25 WAYS TO COOK WITH POBLANO PEPPERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

MOLE POBLANO SAUCE

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.

MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE

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.