TOTAL TIME:30 min
Prep:10 min
Inactive Prep:--
Cook:20 min
YIELD:12 servings
LEVEL:Easy
Ingredients
- 3 large poblano chiles
- 3 tablespoons lard or vegetable oil
- 1 large white onion, thinly sliced
- 1/2 teaspoon salt
- 2 large baking potatoes, peeled, cooked and cubed
- 1 cup cooked corn kernels
- 1 cup crema, creme fraiche, or sour cream, optional
- Red or green salsa, more crema or crumbled cotija, for garnish
Directions
Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips.
In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings.
In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.
Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings.
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