Roasted Green Chilies in Cumin-Garlic Cream
gillian2
195 Posts
Here is one of many Mexican that I could add. Ingredients are 4 large fresh green chilies (they are usually called green, anaheim or poblano), 2 tbsp butter, one finely chopped onion, 3 garlic cloves finely chopped, 1/4 teaspoon ground cumin, one cup light cream (the best is mexican crema, which you get at a mexican grocery store - I haven't tried other types), one cup chicken stock, salt and pepper and one lime (halved).
1. Roast the chilies under a broiler until charred. Put in a plastic bag for 20 minutes or so and peel off the skin.
2. Remove the seeds and slice the flesh of the chili into strips or squares.
3. Melt the butter in a frying pan, add the onion and garlic and saute for about three minutes until softened. Sprinkle with the cumin and add salt and pepper to taste.
4. Stir in the sliced chilies, crema and chicken stock and cook over medium heat until the liquid reduces a bit and forms a richly flavored sauce.
5. For an extra - stir in a cup or so of corn with the chilies.
6. Transfer to a serving dish and serve warm, squeezing the lime juice at the last minute.
1. Roast the chilies under a broiler until charred. Put in a plastic bag for 20 minutes or so and peel off the skin.
2. Remove the seeds and slice the flesh of the chili into strips or squares.
3. Melt the butter in a frying pan, add the onion and garlic and saute for about three minutes until softened. Sprinkle with the cumin and add salt and pepper to taste.
4. Stir in the sliced chilies, crema and chicken stock and cook over medium heat until the liquid reduces a bit and forms a richly flavored sauce.
5. For an extra - stir in a cup or so of corn with the chilies.
6. Transfer to a serving dish and serve warm, squeezing the lime juice at the last minute.
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