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Tag Archives: Poblano

Chorizo con Papas {Potatoes with Chorizo}

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Another Mexican Twist on Thanksgiving!

Brrr… It’s two days before Thanksgiving and we’re already dealing with snow storms in Ohio. Luckily we don’t have to go far to celebrate the holiday with our loved ones, but to those who do, travel safe and good luck!

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Chorizo con papas

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Turkey in Nogada {Creamy Walnut Sauce} ~ A Mexican Thanksgiving

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Turkey in Nogada

The Nogada {creamy walnut sauce} takes about 10 minutes to make. It’s super fast and easy and you can serve it on any turkey no matter how you cook it. If you just want the Nogada recipe, with the toppings, scroll down to skip ahead. 

Turkey in Nogada {Creamy Walnut Sauce}

Traditionally, the Nogada sauce is served drizzled on top of a stuffed poblano pepper. This patriotic dish was invented in Puebla, Mexico around the time of the Mexican revolution and it was named: “Chiles en Nogada“. These chiles are traditionally served around September 16th, in honor of Mexican Independence Day. Allow me to describe the dish for you: Roasted poblano peppers are seeded and stuffed with chopped pork and beef cooked with spices and dried fruits. Once stuffed, the pepper is dipped in flour then egg white foam, and deep fried. The stuffed fried pepper is then served smothered in the Nogada {walnut sauce}, and topped with pomegranate seeds and parsley. The dish then ends up bearing the Mexican flag colors: green, white and red. So what does this patriotic Mexican dish have anything to do with Thanksgiving? Well, nothing, until now… Read the rest of this entry

Poblano Chicken Salad

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Poblano Chicken Salad

Prep Time: 15 minutes

Servings: 2

Highlighting Spices: Roasted Poblano pepper

Remember that juicy Thyme and Cayenne Pepper Roasted Chicken recipe I posted a couple of weeks ago? Most of the time I’m only cooking for one so as you can probably imagine, I had tons leftover. A lesson from my days in the restaurant industry (more on that later), is to always keep resealable freezer bags on hand. This time I shredded the leftover chicken to the bone and froze in 6 – 8 ounce portions, the perfect portion to make an easy chicken salad!

Poblano Chicken Salad

Poblano Chicken Salad

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How To Roast A Pepper – The Mexican Way!

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To char–which basically means roast heavily–a Poblano or any other type of fresh pepper:

Roasting fresh peppers

Roasting fresh peppers

1. Place the pepper over a gas flame (if you have an electric range use a skillet or your oven’s broiler).

2. Cook until the pepper is blackened on all sides (see picture above). If you’re using the stove top gas flame, make sure you turn the pepper with a pair of steel tongs. Keep rotating it until it’s charred on all sides. Keep reading…