I remember when at a very young age my father, Elías, would wake up Sunday mornings with something in mind for breakfast, Huevos a la Mexicana, Huevos con Papas en Salsa Verde, or French Toast. I also remember when he planned for a special meal to share with friends and family, Cochinta, Ceviche, Pescado Tikin Xic, Lasagna Roquefort, Fetuchinni en Salsa de Tres Quesos and much more. Once he made up the menu in his head he would call my mother, my sister and I to help him cook. He would, “direct the orchestra”, as he loved to call his cooking moments; while he moved his finger up and down like following the rhythm, he would begin, “Margarita get me a good size clay pot, Magos cut those carrots julienne, and Laisa cut the potatoes in little cubes…”. Those Sundays developed my joy for food and cooking. Actually many of the conversations between my father and I were around food. This blog will share my Father’s recipes, some family recipes and recipes that I have recreated. Since I moved to the United States, I found the need to adapt my family recipes to products accessible to me. In time, more and more products are available in stores; however, my recipes will include those products that I like and use, as well as the products that you may use to substitute. I will post a recipe every Friday, maybe you will decide to have a cooking Sunday just like the ones I enjoyed while I grew up with my family. Dedicated to my Father (Elías Garrido Jakez 1946-2010)

Thursday, November 10, 2011


Rajas con Queso
Poblano Pepper Strings with cheese
From Margarita’s Kitchen

Calories: About 250 cal.
Serves:  6 portions
Note: Poblano peppers are very popular in Mexico. They have a distinctive and strong flavor. Most of the time they are mild but sometimes they can be very hot. Be aware. Once you learn this recipe you may become creative and start using poblano peppers in other dishes. Serve with hot corn or flour tortillas and a piece of broiled chicken. This dish is one of Jay’s absolute favorites!

You will need
4          Poblano peppers
1/2      Medium white onion finely cut in strings
            Panela cheese (sub: Fresh Mozzarella Cheese)
            Canola Oil (or Pam)
 Mexican sour cream (I buy the brand Cacique or buy regular sour cream)
            Salt to taste
Preparation
1)         Sauté the peppers, turning them over constantly and making sure that you closely watch them, otherwise they can easily burn. Once the peppers are ready place them in a plastic container and cover them for about 5 minutes. Take them out and peel the skin off. Clean the inside and make sure you don’t leave any seeds. Cut them in strings. NOTE: It is a good idea to use gloves to clean the peppers.
2)        In a saucepan put some canola oil or pam, when it is hot put the onion and sauté until it is almost transparent, next, add the peppers and the salt. Once all mixed, add the cheese. Don’t let it melt.
3)        Top the dish with sour cream and serve with warm tortillas. Wow! I am going to the store, right now!

 


NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.

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