Rajas de Chile Poblano
Serving: 5 people
Ingredients
- 5 Poblano peppers
- 3 medium sized white onions
- 1 garlic clove
- 30g butter
- 1 tbsp sunflower oil
- 100g sweetcorn drained
- 5 baby potatoes
- 200g crème fraiche
- 1 tsp salt
- Black pepper
Method
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Sear the poblanos: put a ‘comal’ on the stove on medium heat. Once the ‘comal’ (or pan) is hot add the poblanos – blacken them thoroughly on all sides and top and bottom parts, turning only when the skin side down is blackened (about every 5 mins). Takes around 15 minutes total. Note: keep the poblanos with their skins intact
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Sweat the poblanos: store the seared poblanos in a sealed plastic bag with their skins intact. Leave them to sweat for at least 5-10 minutes.
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Prep the other vegetables: whilst the poblanos are sweating, prep the onion, garlic and potatoes. Cut the potatoes into small cubes and then put them into cold salted water to boil. Bring the water to a boil on a high heat, once boiling reduce temperature to simmering - takes ~10-15 minutes. Meanwhile slice the onions into ~0.5cm half moons and finely chop the garlic.
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Prep and slice the peppers: remove the poblanos from their bag and carefully tear away the blackened skin shavings from the peppers. Cut an incision into the pepper stem and then carefully pull out the stem together with the seeds. Use the back of a knife to wipe off any remaining seeds from the peppers. Finely slice the poblanos: lengthways, about 0.5cm thick and again once down the middle of any long slices
- Cook: melt butter with oil in a pan on a medium heat, add the onions then the garlic – cook for about 5 minutes until softened. Then add the sweetcorn, potatoes, and finally the poblanos (they do not need more cooking), salt, and pepper. Only just before serving add the crème fraiche.