I love roasted poblano for chiles rellenos. I love a good green chile enchilada sauce too! But how often to you prepare a roasted poblano sauce? I tend to favor the green Anaheim peppers for that sauce and never think to use poblano. The rich dark green colors of the roasted poblano 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!
On this day I served the poblano sauce over flautas de pollo(Chicken Flautas)
Roasted Poblano Sauce
This roasted poblano sauce is a tasty alternative to the more often used red enchilada sauce!
- 6 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
- 1/3 cup masa harina
- 1/4 cup water
- Salt to taste
- To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.
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 and cook for 5 minutes.
- Add the garlic powder, onion powder, vinegar, cumin, oregano, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
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.
This is a great sauce base for preparing pozole verde or pork chile verde. I would just blend in a few cooked tomatillos to the mix!
Here is the sauce over some carne asada enchiladas!