Culichi Salsa – Poblano Cream Sauce

This is one of my favorite Mexican sauces. It is rich, creamy, deeply flavorful and very versatile.  It’s excellent with shrimp, served over steak, or chicken. I slathered it over a beautiful hamburger and that was good, too. It’s good enough to stand alone as a dip with tortilla chips. I used the sauce to make loaded Chicken Enchiladas when our son, Michael was recently visiting from Boston.

Poblanos are a mild chili pepper originating in Puebla, Mexico. Dried, they are called ancho or chile ancho. They are a little smokey and have a beautiful dark glossy, green color.

They add a lovely complex flavor to the Culichi. The jalapenos give the sauce a little kick; serrano pepper adds even more; the garlic and scallion deepens the flavor and the fat in the avocado provides a rich creaminess. Mexican crema is used to thicken and also add even more richness. Chicken Bouillon provides a lot of flavor and the lime juice balances everything out.

Cayenne pepper adds more heat and you use chicken stock to get the correct consistency. This recipe uses 3 different cheeses: 2 fresh Mexican cheese and Manchego. Lots of ingredients, but that is what creates such a complex and flavorful sauce. I found this recipe online, but have forgotten what site. I looked at many and the ingredients were all very similar. Of course I did change it up a bit! What’s funny is that I have ordered Culichi many times in our local Mexican restaurants and this recipe doesn’t taste exactly the same, but it sure is good!

Start by roasting the Poblanos. You can do this by placing them directly on a hot gas burner turning until all sides are charred, or I chose to place them on a sheet pan and roast in the broiler also turning until all sides are blackened.

Wrap them in the foil and let them cool. When cool, rub off the skins, slice open and remove the seeds and veins. Dice 1 Tbsp.  jalapeno pepper; more or less depending on how much heat. Dice 1/2 serrano pepper. Roughly chop 1/2 of an avocado-about 1/2 cup. Chop 6 garlic cloves. Grate the 3 cheeses-1/2 cup Cotija; 1/3 cup Manchego; 1/2 cup Oaxaca cheese for topping after the enchiladas are baked.

Blend the following ingredients on high until very smooth: Poblanos, serrano, jalapeno, garlic, onion, Cotija cheese, avocado, Mexican crema, chicken stock, Bouillon, lime juice, salt and cayenne pepper.

Pour the salsa from the blender into a skillet. Add the Manchego cheese, turn the heat to medium and heat for 5 minutes. Keep the sauce warm for topping the enchiladas after they are baked.

I had poached the chicken the day before and had it all shredded so easy to assemble the enchiladas.

If you are using the Culichi for enchiladas mix a little sauce in directly to the chicken to moisten it.

Generously stuff each tortilla with chicken. Roll them up and top with cooking spray, which gives them a crispy browned finish.

Cook in a preheated 350 degree oven for about 30 minutes or until nicely browned.

Top with the Oaxaca cheese and a generous amount of warm Culichi. Return to the oven for 5 minutes until cheese is melted.

Mike is chopping the garnishes.

Add whatever garnishes you prefer. We used sliced avocado, cilantro and diced tomatoes and diced scallions with a big dollop with Greek style yogurt.  I hope you enjoy this sauce as much as we all did!

Did you know that this is National Hispanic Heritage Month-September 15 to October 15.  The theme this year is: Shaping the Future Together. The tradition was started in 1968 by Lyndon Johnson and originally celebrated for a week. 20 years later, Ronnie Regan extended it to a month.

Food is often at the heart of culture, community and many celebrations and Mexico is no exception. So in honor of Hispanic Heritage Month, next week I will blog a Mexican Chocolate Cake I made for my good friend, Marina DelCastillo’s birthday!

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Culichi-Poblano Cream Sauce

Creamy, rich and delicious. Excellent with shrimp, chicken, beef or used as a dipping sauce with tortilla chips.

Ingredients

• 3 Poblano peppers, roasted
• 1/2 Serrano pepper, chopped
• 1 Tbsp. Jalapeno, minced
• 6 cloves Garlic, diced
• 2 stalks Scallions, green and white parts
• 1 Tbsp/ Fresh lime juice
• 1/2 cup Cotija cheese, grated
• 1/2 cup Oaxaca cheese, grated
• 1/3 cup Manchego cheese, grated
• 3/4 cup Mexican cream
• 1/2 cup Chicken stock
• 1/2 large Avocado, chopped
• 1 Tbsp. Chicken Bouillon
• 1/4 tsp. Sea salt, or to taste
• 1/4 tsp. Cayenne pepper, or to taste

Instructions

• Blend the following ingredients on high until very smooth: Poblanos, serrano, jalapeno, garlic, onion, cotija cheese, avocado, Mexican crema, chicken stock, lime juice, bouillon, salt and cayenne pepper.
• Pour the salsa from the blender into a skillet. Add the Manchego cheese. Turn the heat to medium and cook for 5 minutes until cheese is completely melted. Taste for salt/pepper and adjust with additional chicken stock if the sauce is too thick.
• Whether you're making enchiladas or using Culichi on shrimp or chicken, the Oaxaca cheese makes a wonderful topping.