This Mexican-inspired dish comes by way of England, which seems a tad ridiculous. But my guide in the proceedings was Hugh Fearnley-Whittingstall, the star of the BBC series River Cottage. I’ve been devouring the three DVD box set The River Cottage Collection (which unfortunately doesn’t play on my American DVD player, but does on my computer). I’ve gotten to watch him slaughter some pigs, make black pudding, and drink a lot of locally made cider. And just recently, I came across an episode where he grew a bunch of peppers in his polytunnel and tried to find some good recipes for them. He wrapped some poblanos in a tortilla, fired it up with some salsa, and hawked it to Londoners at a farmer’s market for a pretty penny. After a week full of heavy meat dishes this sounded like a great break. It contained no meat, but still packed lots of flavor.
For little authenticity insurance, I also consulted Diana Kennedy’s The Essential Cuisines of Mexico. She convinced me to cook the peppers on top of the stove, and then cut it into strips. That seemed to work better with the excellent little corn tortillas I picked up at the local Mexican grocer. But the inspiration is all River Cottage. The pepper has a chocolate fullness with just a pinch of heat. I didn’t miss the meat at all. I also heaped on some hot salsa and sour cream to round out mine. But some refried beans would feel welcome as well.
Read more: Cinco De Mayo Wrap-up: Vegetarian Recipes
- 2 poblanos
- 8 corn tortillas
- Sour cream
- 1 tablespoon Canola oil
If you have a gas stove, place the poblanos directly on top of a medium flame. Cook turning occasionally, until all sides a lightly blackened. You can also use the broiler if you have an electric stove, or don’t feel like getting into the theatrics.
When done, place the peppers in a plastic bag. Let them steam for at least 10 minutes. Remove, and peel off the skin.
Cut into long strips. Heat the oil in a small skillet and toss the strips in. Cook over medium-low heat for about 5-10 minutes.
Warm up the corn tortillas one at a time on a hot skillet. Scoop some peppers on each one and top with some salsa and sour cream.