Capon poblano chili pepper
- 6 years ago
Delicious mexican poblano chili pepper recipe:
Watch video in spanish: https://youtu.be/O_O7nKT3oZg
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Ingredients for the chili peppers:
2 poblano chili peppers
1 plastic bag
200 gr Oaxaca cheese
Hemp thread
2 tablespoons olive oil
1 epazote sprig
1 teaspoon flour
¼ onion
2 cups water
Salt to taste
Tiempo de preparación: 30 minutos
Sirve: 2 personas
Preparation:
Finely chop the onion
To devein the chili peppers; roast them over the flame of the stove until they look black on all sides.
Put the poblanos inside a plastic bag and let them sweat for 5 minutes. Peal using your wet hand, soaking it in water as many time as necessary to remove the burnt skin. . make a cut lengthwise and remove the veins and seeds. If you want them not to be hot, Soak them for 30 minutes in two cups of water with 2 tablespoons of white vinegar.
Shred the Oaxaca cheese and fill each poblano with it.
Tie each poblano with the hemp so the cheese won´t come out. Set aside.
To prepare the broth; heat the oil in a pan and fry the chopped onion for a couple of minutes, add the flour and stir until it turns golden brown. Add the water, salt and epazote sprig, mix and let boil, add the poblanos and let boil 5 more minutes.
Serve hot.
Watch video in spanish: https://youtu.be/O_O7nKT3oZg
Follow us on Facebook: https://www.facebook.com/youcancookchannel
Follow us on Twitter: https://twitter.com/you_can_cook
Ingredients for the chili peppers:
2 poblano chili peppers
1 plastic bag
200 gr Oaxaca cheese
Hemp thread
2 tablespoons olive oil
1 epazote sprig
1 teaspoon flour
¼ onion
2 cups water
Salt to taste
Tiempo de preparación: 30 minutos
Sirve: 2 personas
Preparation:
Finely chop the onion
To devein the chili peppers; roast them over the flame of the stove until they look black on all sides.
Put the poblanos inside a plastic bag and let them sweat for 5 minutes. Peal using your wet hand, soaking it in water as many time as necessary to remove the burnt skin. . make a cut lengthwise and remove the veins and seeds. If you want them not to be hot, Soak them for 30 minutes in two cups of water with 2 tablespoons of white vinegar.
Shred the Oaxaca cheese and fill each poblano with it.
Tie each poblano with the hemp so the cheese won´t come out. Set aside.
To prepare the broth; heat the oil in a pan and fry the chopped onion for a couple of minutes, add the flour and stir until it turns golden brown. Add the water, salt and epazote sprig, mix and let boil, add the poblanos and let boil 5 more minutes.
Serve hot.