Charring Poblano Peppers
Charring Poblano Peppers
I was originally going to make Chile Rellenos but I ran out of time. I made Rajas and added them to the Picadillo that was going to be the pepper stuffing. I didn't take a photo of that because I was too hungry. It came out great.
Edit: You char all sides of the pepper. Then you let it steam in a bag for 10-15 minutes. This allows you to remove the char and you are left with a pleasantly smokey and flavorful pepper.
I can smell this picture.
That's awesome. As I was charring them I thought to myself "I think this is one of my favorite cooking smells."
Sounds tasty! Do you have a recipe?
It's one of my favorite Mexican dishes. I don't because I learned it from my mother. Give me a bit and I'll try to find one similar to what I know.
Okay I found one that's very close.
https://www.mexicoinmykitchen.com/chiles-rellenos-de-picadillo/#recipe
I don't add cumin or cloves but I do use a little marjoram and thyme. I also don't soak the peppers in vinegar. The dish I know always uses the tomato sauce as a topping and little oregano as garnish.
I hope you like it.
Thank you!
Thanls for taking the time to search for a recipe. Ill try this on the weekend.