- 3 fresh poblano chiles
- 1 tablespoon vegetable oil
- 1 tablespoon olive oil
- 1/2 small white onion, thinly sliced
- 1/2 cup whipping cream
- 12 large epazote leaves, thinly sliced (optional - I left these out)
- Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly.
- Heat both oils in large skillet over medium heat.
- Add onion and sauté until translucent, about 2 minutes.
- Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes.
- Season with salt.
This recipe made enough for 4 steaks, but it was nice to have some extra for the rice. It had a touch of sweetness from roasting the poblanos, but not too sweet. I loved it, Jon thought it was good, but I've decided that a cream sauce on a steak is a bit much. Yummy, yes, but not necessary!
I picked up some yellow squash and decided to grill them to go along with this meal. But first, I wanted to infuse them with some flavor, so I made a marinade.
- 1/2 cup olive oil
- 1 jalapeno, roughly chopped (with seeds)
- Small handful roughly chopped cilantro
- Approximately 1 tsp chili powder
- Approximately 1/2 tsp cumin
The squash marinated in this mixture for about 2-3 hours before Jon grilled them. I can't believe how quickly they took in all of the flavors! We both loved them and I'd make this simple marinade again, especially for veggies.
Now it's back to work for the week - it's always so much harder after a long holiday weekend! Hope everyone had a good one!