Hispanic Heritage Month (beginning September 15th) is the anniversary of independence for five Latin American countries (Costa Rica, El Salvador, Guatemala, Honduras & Nicaragua) and what better way to celebrate than with a FIESTA?
This recipe is courtesy of IMUSA - leader in Hispanic cookware.
Poblano Chiles 6
white onion ½
potatoes 1½ pound
canola or corn oil 1 tablespoon
Mexican style cream (crema fresca) or crème fraiche 1 cup
milk or chicken stock ½ cup
salt 2 tablespoons
Place the Poblano chiles on a non-stick IMUSA Comal on high heat and roast until the chile skin is completely and evenly blistered. Turn the chiles on a regular basis to facilitate even blistering. Do not char the chiles. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin as well as the seeds and veins and cut into ⅛ inch strips. Cook the potatoes in an IMUSA sauce pan, adding enough water to cover the potatoes. Add 2 tablespoons of salt. In an IMUSA sauté pan, add the oil and onion. Cook for 3 minutes or until the onions become transparent. Add the potatoes and brown for 5 minutes. Add the chile Poblano strips, cream, milk and salt to taste. Cook for another 5 minutes and serve.
