|Roasting and Toasting, Peeling and Eating Poblano Chiles|
Kathleen Dobek - PVNN
October 15, 2010
The chile poblano is my favorite chile, the most delicious of all of Mexico’s chiles, and is used in some of their most famous dishes, such as Chiles en Nogada and Chile Relleno. Any cook who wants to master Mexican cooking will need to learn how to prepare the chile poblano.
|For step-by-step instructions with photos, and for recipes for Chiles en Nogada and Chiles Rellenos, visit CookingInMexico.com.|
Named after the state of Puebla where it originated, the poblano is found all over the country on menus, in every Mexican cookbook, and in every Mexican kitchen.
To prepare for cooking, first toast the chile over a flame, be it a gas grill, a charcoal fire or the burner of a kitchen stove. After it has blackened and blistered, allow to cool in a plastic bag or damp towel to loosen the skin and finish cooking, then peel off the cellophane-like skin. Split and remove the seeds, and your chile is ready to be stuffed with cheese, seasoned beans, shrimp, or the popular mixture of meat and dried fruit for Chiles en Nogada.
For step-by-step instructions and photos, and for recipes for Chiles en Nogada and Chiles Rellenos, visit my blog, CookingInMexico.com.
Kathleen Dobek explores the culinary traditions of Mexico from her home in La Cruz de Huanacaxtle, Nayarit. Through regular columns on BanderasNews and via her Cooking in Mexico blog, Kathleen shares her experiences in Mexico and introduces the great variety of New World ingredients and contemporary dishes of this country to the foreigners who visit and live here.
Click HERE to read more articles by Kathleen Dobek.