Poblano Cream Sauce Recipe
This creamy and flavorful Poblano Cream Sauce combines roasted poblano peppers with a rich blend of butter, flour, chicken broth, and sour cream. Perfect as a sauce for meats, vegetables, or enchiladas, this sauce delivers a smoky, slightly spicy, and luscious texture that elevates any dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 2 cups of sauce 1x
- Category: Sauce
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Roasted Peppers and Vegetables
- 3 poblano peppers (about 1 pound), sliced in half lengthwise and seeded
- ½ onion, rough chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cream Sauce Base
- 2 tablespoons butter
- ¼ cup flour
- 1 cup chicken broth
- ½ cup sour cream
- 2 cloves garlic, peeled
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Roast the Poblano Peppers and Onions: Preheat your oven to 375°F (190°C). Slice the poblano peppers in half lengthwise and remove the seeds. Place the peppers and roughly chopped onions on a baking sheet. Drizzle with olive oil and sprinkle a pinch of salt and pepper. Arrange the peppers skin side up and roast in the oven for 30 minutes until tender and slightly charred.
- Steam and Peel the Peppers: Once roasted, transfer the poblano peppers to a plastic bag or cover a bowl tightly with plastic wrap. Allow them to steam for a few minutes; this loosens the tough outer skin. When cool enough to handle, gently peel the skin off the peppers with your fingers and discard the skins.
- Prepare the Roux: While the peppers cool, melt butter in a medium skillet over medium-high heat. Once melted, add flour and whisk continuously to form a thick paste. Cook this roux for a few minutes until it turns a light golden brown, which develops a nutty flavor.
- Add Chicken Broth: Slowly whisk in the chicken broth to the roux, ensuring no lumps form. Continue to cook the mixture over medium heat for 5 to 10 minutes until it thickens slightly into a smooth and creamy base.
- Blend the Sauce: In a blender or food processor, combine the roasted peeled peppers, roasted onions, prepared cream base, sour cream, garlic cloves, cumin, and salt. Blend or pulse until the sauce becomes completely smooth.
- Final Seasoning and Serving: Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve immediately as a sauce for enchiladas, grilled meats, or vegetables, or refrigerate for later use.
Notes
- Roasting the poblanos properly is key to developing the smoky flavor of this sauce.
- Removing the skin after roasting reduces bitterness and creates a smoother texture.
- This sauce can be thinned with additional chicken broth if a thinner consistency is desired.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days.
Keywords: poblano cream sauce, roasted poblano sauce, Mexican sauce, creamy chili sauce, enchilada sauce
Find it online: https://servedbynora.com/poblano-cream-sauce-recipe/
