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Creamy poblano blue corn chilaquiles
Made with:
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> 1 Hour
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Advanced
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Servings: 3
Ingredients
For the salsa
For the garnish
Instructions
- 1. Start with the masa by kneading flour, salt and water until a soft dough comes
together. - Make 25g portions and using a tortilla maker or a rolling pin, press it between two sheets of plastic wrap until thin and transfer directly to a pan on medium heat, cook for about 2 minutes each side, then remove from heat.
- Cut the tortillas in four to create the triangular chip form.
- Heat up a deep frying pot with enough oil to medium high heat, then place the cut tortillas carefully and fry for 1-2 minutes or until they almost stop sizzling.
- Transfer your fried tortilla chips to a plate with paper towels to remove excess oil. Reserve while making the salsa.
- To make the salsa, roast the poblanos over an open flame or under the broiler until the skins are blistered and charred on all sides (about 5–8 minutes). Place them in a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds and stems.
- Sauté the onion and garlic in oil over medium heat until soft and fragrant (about 3–4 minutes).
- Blend the roasted poblanos, sautéed onion and garlic, crema, broth, salt, and pepper until smooth.
- Simmer the sauce in a pan over low heat for 3–5 minutes, stirring occasionally, until slightly thickened and warm. Adjust seasoning if needed.
- Now, to serve onto the final plate, pour the sauce while still very hot over a generous amount of your blue tortilla chips.
- Add cheese, cream, corn kernels, poblano pepper strips and a twig of cilantro if
desired. Serve immediately and enjoy!
Nutritional information
per serving
| Calories (kcal) | 370.0 |
|---|---|
| Protein (g) | 9.4 |
| Fat (g) | 19.6 |
| Carbs (g) | 43.7 |
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