How To: Roast Poblano Chiles
15 Sep
Back in March, I attended a Spanish cooking class at the Institute of Culinary Education called Spanish Surf and Turf. We made a bunch of mouth-watering dishes, such as Coctel de Mariscos (shrimp and crab in spicy tomato sauce), enchiladas oaxaqueña (Oaxacan enchiladas, coated in red chile sauce), carne asada a la Tampiqueña (grilled beef with garnishes), Huachinango a la Veracruzana (whole red snapper cooked with tomatoes and olives, from Veracruz) just to name a few. Needless to say, none of us were hungry when we left class that night!
In the class, we learned how to roast poblano chiles to add to a few of the dishes. At first, I was intimidated, since me+fire = disaster. But once I got over the initial fear, it was actually kind of fun to roast chiles in this manner.
Which recipe would you add these yummy chiles to?
