Spaghetti en Salsa de Chile Poblano
The best of both worlds -nothing like a good bowl of pasta with a Mexican kick! I would consider it one of my favorite comfort food dishes and an easy one to make for a family dinner night.
Spaghetti in Poblano Salsa. Serves 4.
2 poblano peppers
2 peeled cloves of garlic
¼ fresh cilantro
¾ cup of whole milk
½ cup of Mexican sour cream
1 ½ tablespoon of butter
400gm of Bucatini no 15
½ cup of crumbled queso fresco or cotija cheese
To make the salsa, prepare the poblano peppers by putting them directly on the fire of your stove; you want your peppers to char evenly, so move them constantly. Once all the sides are almost charred (do not worry they do not have to be perfect) place them into a covered container and let them sit for about 5 min. The steam will make them softer and easy to peel. Use a spoon to scrape the skin and remove the stem.
Time to take the blender out! Place the peppers, onion, garlic, cilantro, milk, and sour cream together and blend. Once it is perfectly smooth, taste it for salt and pepper.
In a medium pan, melt the butter and add the poblano salsa and let it simmer for 10 min. Once your pasta is cooked al dente, add it to the poblano salsa and toss.
When serving, sprinkle the cheese and drizzle with a little of avocado oil to finish.