1tablespoonbouillon (best = Better than Bouillon chicken)
7 5⁄8ounces media crema (one full can)
1cupwhole milk
1⁄2cupmozzarella cheese, shredded(2 cups for baked dip version)
salt, to taste
2tablespoonscooking oil
1lbshrimp (optional)
1lbfish, mild firm(optional)
NUTRITION INFO
Serving Size: 1 (195) g
Servings Per Recipe:5
Calories: 168.2
Calories from Fat 98 g59 %
Total Fat 10.9 g16 %
Saturated Fat 3.2 g16 %
Cholesterol 13.7 mg 4 %
Sodium 107.1 mg 4 %
Total Carbohydrate13.4 g 4 %
Dietary Fiber 3.9 g15 %
Sugars 3.1 g12 %
Protein 6.4 g 12 %
DIRECTIONS
Poblanos on their own are mild chilis, only slightly spicy. It’s a matter of preference whether you want to use poblanos alone or add a few jalapeños. I like things spicy, so I always add hot peppers. I generally make it less spicy as an entree (1-2 jalapeños) and spicier as a dip or appetizer (4+ jalapeños). But it is personal preference entirely. Try it with only poblanos the first time, then adjust the next time!
The traditional cheese used in this dish is Mexican Oaxaca cheese, a mild white cheese that melts wonderfully. If you find it, great. If not, shredded mozzarella works perfectly (my Mexican mother-in-law uses mozzarella!).
1) Roast whole poblanos with jalapeños (if using): Place on cookie sheet at 400 degrees. Bake for ~20 minutes, turning over midway. You want the peppers to be soft and charred in some spots. If necessary, bake a a few more minutes. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). This can be done a week ahead of time.
2) When the peppers are cool, peel off the outer membrane of the peppers, along with seeds and stems. Discard skin, stems, and seeds.
3) Puree: Place all ingredients, except for the cheese and salt, in the blender or food processor, and blend until smooth.
4) Heat oil in large sauté pan. Add the puree and simmer, over low heat for 5-10 minutes, stirring often. Taste – checking that the "bitter" taste of the raw onions has gone.
5) Taste and add salt to your taste.
6) At this point, the sauce itself is done. This can be done ahead of time and saved in the fridge for a few days.
7) For SHRIMP Culichi: Sauté a pound of shrimp in a tablespoon of oil, 2-3 minutes each side, until almost done.
8) Arrange in a baking dish. Pour culichi sauce over the top. Sprinkle with shredded 1/2 cup mozzarella. Bake for ~20 minutes at 350 degrees.
For FISH: Saute pieces of firm mild fish (cod, mahi, etc) in a tablespoon of oil, until almost done. Arrange in a baking dish, pour culichi over the top, sprinkle with 1/2 cup mozzarella, and bake, 20 minutes, 350 degrees.
For DIP (no seafood): Stir 1.5 cups shredded mozzarella into the culichi sauce and pour into a baking dish. Sprinkle remaining shredded cheese on top. Bake until hot and bubbling and the cheese is browned in spots on top (approx 25 minutes, 350 degrees).
Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html.
