- 4-6 Poblano Chiles
- 2 Tablespoons Oil
- 1 Onion, Sliced into rings
- 2 Cloves Garlic
- 1 Beef or Buillon cube
- 1/2 Stick butter
- 3 – 14 oz. Cans whole kernel
- Salt to Taste
- 1/4 – 1/2 Cup cotija cheese, shredded, optional
To facilitate the removal of the skin on the poblano, hold them over a burner flamer until the skin bubbles and blackens. Immediately put the in plastic bags and wait about 20-30 minutes. Remove the from the bags and immerse them in warm water. You should be able to remove the skin by scraping the underwater with a small knife. Then remove the stems, seeds and veins, and slice the into small strips. Set aside.
In a heavy-bottomed pot, heat the oil over medium -high heat. Add the onion, garlic, crushed buillon cube and salt to taste. Cook until the onion is tender, stirring occasionally.
Add the butter and poblano strips (rajas). Continue to cook until theare tender.
Reduce the heat to medium-low. Add theand salt to taste, and cook another 5-10 minutes.
Theis ready to serve. However, adding the cotija cheese and cooking the until the cheese melts adds a nice flavor and creaminess to the finished dish.
Serve as a side dish toor milanesa.
Posted by Lindsay