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Poblano Chile


March 28, 2014
Rajas Potato Salad

If you are going to try a new potato salad, it has to be this one.

It’s rich. It’s filling. Yet at the same time, it’s light and bright. How can this happen? You may wonder…

Soft tender potatoes are combined with an exuberant poblano chile rajas, or strips, and lightly caramelized red onion mix. It’s not a creamy salad, but one that has an unexpected vinegary kick, laced with olive and sesame oils.

In my kitchen, it’s a well documented fact that poblano chiles love the company of allspice. And it is no secret that potatoes love to be showered with tarragon. Mix it all up, and I want to eat the entire serves-six-people bowl.

Continue reading Potato and Poblano Rajas Salad


Mac N' Cheese Mexicano

Mac 'N Cheese Mexicano
Mac 'N Cheese a la Mexicana

Serves: 8 to 10

Mac 'N Cheese a la Mexicana" alt="Mac 'N Cheese Mexicano
Mac 'N Cheese a la Mexicana" />

Ingredients

1 pound penne or elbow-shaped pasta

3 large poblano chiles (about 3/4 pound) rinsed, stemmed, seeded and cut into large chunks

3 cups milk

4 tablespoons unsalted butter, plus more for buttering the dish

6 tablespoons all-purpose flour

3/4 teaspoon kosher or coarse sea salt, or to taste

Freshly ground black pepper, to taste

3 cups grated Monterey Jack or mozzarella cheese, plus 1 cup for topping

1 cup grated Pecorino Romano or Parmesano-Reggiano cheese, plus 1/2 cup for topping

2 tablespoons olive oil

1 cup chopped white onion

1 cup corn kernels, shaved from the cob or thawed from frozen

1/2 pound chopped zucchini (about 1 medium zucchini)

5 to 6 slices of bacon, fried and cut into chunks (optional)

1/4 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Bring salted water to a boil in a large pot and cook pasta until al dente, about 8 to 10 minutes. Drain.

Preheat the oven to 400°F. Butter a large baking dish.

In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon to make sure you get mostly liquid.

In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make a roux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.

In a large skillet set over medium heat, heat the olive oil. Add the onion and cook until completely soft and translucent, about 6 to 8 minutes. Add the corn kernels and cook for a couple minutes. Add the zucchini, sprinkle with the remaining 1/4 teaspoon salt, mix well and set aside. We don’t want to cook the zucchini here, as it will cook in the oven.

In the large pot, where the pasta was cooked, add the drained pasta, poblano chile sauce and sautéed vegetables, gently toss to mix. If using fried bacon, add it in here! Pour into a buttered baking dish, top with the remaining grated cheeses and place in the oven until the top layer of cheese has melted and begun to crisp along the edges, about 25 to 30 minutes. Serve hot.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/mac-n-cheese-mexicano/


poblano, bacon and cheddar skillet cornbread

Poblano, Bacon and Cheddar Skillet Cornbread
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Serves: 10

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar" alt="Poblano, Bacon and Cheddar Skillet Cornbread
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar" />

Ingredients

3 poblano chiles, charred, sweated, peeled, seeded and diced

6 to 8 center cut bacon slices

1/2 cup yellow cornmeal

1 1/4 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

1 cup whole milk

1/2 cup heavy cream

4 eggs, well beaten

2 cups grated cheddar cheese

2 cups corn kernels, preferably fresh, or thawed from frozen

To Prepare

Preheat the oven to 375°F.

In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.

Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2013/12/poblano-bacon-and-cheddar-skillet-cornbread/


May 31, 2010
squash blossom quesadillas

The last time I was at the Mexico City Chapultepec Fair was 20 years ago, with my high school friends. Going back last weekend with my own growing monsters, confirmed that it is not an ordinary Fair experience, ever, regardless of one’s age.

Yes, you find the balloons, with a mix of Mexican and American characters, right at the main entrance.

Continue reading Quesadillas at the Mexico City Fair


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