Love the deep roasted green color of this sauce.

Roasted Poblano Sauce

I love roasted poblanos for chiles rellenos. I love a good green chile enchilada sauce too! I tend to favor the green Anaheim peppers for that sauce and never think to use poblanos. The rich dark green colors of the roasted poblano sauce will make any dish delicious without adding too much heat. I will usually purchase 6 large poblano peppers with the intention of preparing rellenos, but often I find myself roasting them off for salsa recipes. This is an easy and quick sauce recipe that includes that masa harina, that I enjoy so much, as a thickener. It’s naturally gluten free and adds a subtle corn flavor to the sauce. For today I share just the sauce recipe, but on the next blog post I will share with you the delicious Carne Asada Guacamole Enchildas that I prepared using this sauce. I am still on the fence on which is my favorite sauce….red or green….really pulling towards the green! 

Love the deep roasted green color of this sauce.
Love the deep roasted green color of this sauce.
For enchiladas, burritos, flautas, taquitos, smothered chicken, braising green chile.
For enchiladas, burritos, flautas, taquitos, smothered chicken, braising green chile.

Roasted Poblano Sauce

5 large, roasted poblanos
6 cups chicken broth 
Olive oil
1/2 cup onion, diced
3 cloves garlic, minced
2 serranos or jalapenos, minced
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon vinegar powder or 1 tablespoon cider vinegar
1 teaspoon cumin seeds, crushed
1 teaspoon oregano, crushed
1/2 teaspoon coriander
1/2 teaspoon white pepper
1/4 cup masa harina
1/4 cup water
Salt to taste

I will often roaste the poblano peppers, store them in a plastic storage bag for a few days. This will make it alot easier to peel the blistered skins off of the peppers .
I will often roaste the poblano peppers, store them in a plastic storage bag for a few days. This will make it alot easier to peel the blistered skins off of the peppers .

 

Directions

1. To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.

2. Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the poblano sauce from blender ans cook for 5 minutes.

3. Add the garlic powder, onion powder, vinegar, cumin, oregnao, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.

4. In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste. Yields about 71/2 cups.

Of course I had to prepare a pan of enchiladas with such a tasty sauce.
Of course I had to prepare a pan of enchiladas with such a tasty sauce.

Don’t forget to check out my next blog post for this delicious Carne Asada Guacamole Enchiladas! Coming Soon!

Roasted Poblano Carne Asada Enchiladas

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