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Easy Fire Roasted Poblano Crema for Carnitas

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Fire-roasted poblanos are the key to this fresh and vibrant crema that is perfect spooned over carnitas or an abundance of other things! For a quick, easy, and simple upgrade to your sauce game, this recipe is it! 

This post was sponsored by Curly's® BBQ. All thoughts and opinions are my own. 

Simple meals are kind of my jam. Really it's the idea that good food doesn't take much to make it amazing. And there's nothing more satisfying than that first bite of a good taco, er, I mean food. 

And some nights. I want shortcuts. 

Like tonight, when I grabbed Curly's BBQ Sauceless Pulled Pork that I picked up in the refrigerated meat area of the market (you know, next to the fresh cuts where they also have mac and cheese and other quick solutions ready to grab) out and whipped up some tacos for a friend that dropped by. 

They thought I was in the kitchen all day, when really, the simple sauce I used as an add-on to the already slow-cooked pork was all I needed for next-level street carnitas! 

This fire-roasted poblano crema is something I whip up in batches and use over and over again. It stores in the fridge for up to 4 days in an airtight container and is totally Keto-friendly! The fresh mildly spice crema is perfect for jazzing up easy carnitas! 

What you need for poblano crema:

One of the easiest recipes to make, you only need fresh poblanos, cilantro, garlic (optional), lime juice, crema, and salt. 

The hardest step in this recipe is charring the peppers. After that, it's all tossed in a food processor and pulsed together. Aka, you are 10 minutes to a versatile magic sauce! Your crema game may never be the same. Taco Tuesday will thank you later. 

Three ways to char the poblanos

In the oven: Oven roasting may be the easiest way to roast the peppers. Preheat the oven to 425 and arrange the poblanos on a baking sheet. Roast until the skins are blistered 20-25 minutes.

On a gas range: If you have a gas range, simply roast the peppers over a lit burner, rotating as needed, until the skins are blistered evenly all over. 

Char-grilling: To add flavor, I char my poblanos over the grill. I let the hickory wood briquets infuse a deep layer before steaming the peppers. 

The trick to easy peeling with roasted peppers

After the peppers have charred and are blistered all over, it's steam that allows the skin to peel off easily. So you need to trap it and allow the peppers to soften for several minutes. 

Do this by placing the peppers in the center of a sheet of aluminum foil and folding it shut, sealing all the edges for 5 to 7 minutes.

Or by placing the peppers in a resealable plastic bag OR a resealable container for 5 minutes. 

In a pinch, I've even just tossed a plate over a small bowl of peppers to trap the steam in. 

Once the peppers have steamed, they will look wilted (for lack of better words) and the skin will peel easily off of them. I find using my hands is the quickest and easiest way to roll the skin off and discard. 

Do you have to roast the peppers?

No, you don't have to roast the peppers, but the sauce will not be the same at all unless you do. One, the peppers become soft when roasting, making them easy to puree. Two, the flavor deepens and becomes richer. 

To omit the ‘roasting' finely mince the peppers and use a heavy-duty food processor or blender to pulse the crema. 

After that, you are ready to pulse everything together in a food processor per the original recipe.

What to serve with roasted poblano crema:

If you've tried my Fire Roasted Poblano Crema Recipe or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Fire Roasted Poblano Crema

Fresh charred poblanos are the base for this bright crema. With a blast of citrus and fresh herbs it's my go-to gourmet condiment for burgers, carnitas, eggs and more!

Course: Sauce
Cuisine: Latin

Prep Time5 mins
Cook Time5 mins

Servings: 10

Calories: 62kcal

InstructionsCharPlace the poblanos directly over your coals to char.
Flip as needed, allowing the skin to become black and blistered all over, about 5 to 7 minutes depending on the intensity of the heat.
Remove the peppers from the heat and wrap loosely in foil for 5 to 7 minuts.
PeelCarefully unwrap the peppers from the foil.
Using your hands, peel the charred skin off of each pepper and discard.
PureeToss the peppers into a food processor with the garlic, cumin, chili powder salt, lime juice, cilantro and crema.
Pulse until smooth.
Remove from the food processor and spoon into an airtight container.
Store in the fridge until ready to serve, up to 4 days.

NotesTo roast peppers in oven, preheat oven to 4250 degrees F and roast for 20 to 25 minutes. 

Alternatively, these can be charred over a gas range as well. The taste will be altered. 

Store in an airtight container for up to 4 days. 

Nutrition
Nutrition Facts

Fire Roasted Poblano Crema

Amount Per Serving (1 g)

Calories 62
Calories from Fat 36

% Daily Value*

Fat 4g6%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 336mg15%
Potassium 129mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%

Vitamin A 388IU8%
Vitamin C 43mg52%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

GC Original,Sauce, Mops, & Condiments,SP

By: Kita
Title: Easy Fire Roasted Poblano Crema for Carnitas
Sourced From: girlcarnivore.com/easy-fire-roasted-poblano-crema-for-carnitas/
Published Date: 03/25/21

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Grilling Tips

Nashville Hot Cauliflower

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Say wha?
 
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:
 

 
The left side does show a bit more darkening, but not really worth the trouble.
 
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
 
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:
 

 
Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:
 

 
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
 
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21

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Grilling Tips

A brief caveman pic tutorial

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For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)

EggHead Forum

By: lousubcap
Title: A brief caveman pic tutorial
Sourced From: eggheadforum.com/discussion/1228033/a-brief-caveman-pic-tutorial
Published Date: 06/07/21

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Grilled Flatbread with Charred Shallots and Figs

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Figs are something I have let fall to the wayside in recent years. There was a time when I eagerly awaited the short windows of time when I was able to walk into my local grocery and purchase tender and sweet figs, and over the years they've worked their way into dishes on this site and off. The shift to almost entirely home cooking during the pandemic reminded me of the virtues of figs and the additional fodder they provide for recipes that offer something different from my usual rotation. So I picked up a package back in the fall and used some pantry staples to put together these grilled flatbreads with charred shallots and figs, then I wrote it up and scheduled the post for seven months from that date to remind to eat more figs when their first season hits in early summer.

This recipe was really born out of finding something new to do with figs that I purchased on a whim, and a pizza making session the day before I made these flatbreads left me with a desire to keep rolling with grilling dough. I have made many variations of flatbread dough throughout the years, but they were all doughs specialized for a specific cuisine, so I was looking for a more all-purpose recipe here and decided to try one out I saw on Food52. The hallmark of this high hydration dough is the large amount of extra-virgin olive oil in it, which I hoped would make this a flavorful bread without the long fermentation time I normally use to achieve that goal.

The first rise for the dough to double in volume took just under and hour, and during that downtime, I put together a balsamic glaze to use as a finishing drizzle on the flatbreads. I had a very small bottle of balsamic vinegar in the cupboard, so I poured the entire contents into a saucepan and added a little brown sugar to it. I then let the mixture simmer over medium-low heat until it reduced by half and had a spoon-coating thickness. When done, I removed from the heat and set aside.

Once the initial rise was finished, I transferred the dough to a well floured cutting board (it was a very sticky dough), divided it into four, and then formed each of those pieces into a ball. I set the portioned dough on a parchment lined baking sheet, covered with a damp cloth, and let it start the second rise, which took about 30 minutes.

During this time, I got everything else together needed for the final flatbreads so I could assemble them very quickly while the bread was still hot and at its very best. After lighting the fire, I cut up my figs into somewhat thin slices and also halved and peeled six small shallots.

The grill was ready to go after twenty minutes of ignition time, and I began by grilled the shallots, which I did over direct heat, placing them cut side down and just letting them cook until well charred. At this point they were somewhat tender, but not fully, so to finish them off, I flipped them over and grilled them until second side was also charred, which took less time than the first since they were already more than partially cooked. Once done, I transferred the shallots to a cutting board, removed the root ends that were holding them together on the grill, and then cut them into thin slices.

The shallots cooked pretty quickly, which was a good thing because the fire was still blazing hot to grill the bread, and a hot fire makes for the best flatbreads. I've rolled out other flatbreads I've made before, but this dough was so soft and stretchy, I went with freeform hand stretching this time. I did as best I could to get the bread even throughout, but, like with pizza dough, it was hard not to have a little extra heft around the edges with the center being thinner.

Happy enough with my globular oval shape, I carefully put the dough over the fire and let it cook until it began to brown a bit. I then flipped it over and browned on the second side and by then the bread was mostly cooked through, so I just kept flipping and moving it as needed to get it across the finish line and add a little extra color too.

As soon as the bread was off the grill, I brushed it with olive oil and assembled the final dish. I started with a layer of arugula, which I ended up going heavier on with subsequent flatbreads for an increased peppery character. Next went on the slices of figs and strips of shallots followed by dollops of a soft goat cheese and a drizzle of balsamic glaze. After slicing it up, I dug in and ate it while still pretty hot.

My first taste was of the bread, which had a nice crunch and chew, although it was not as flavorful as dough I let ferment for many more hours at room temperature or days in the fridge. That lighter touch though meant the toppings were more prominent, and for me it was the sweet and fruity figs that served as the centerpiece. Although there wasn't one in every bite, their presence was lasting and was elevated by the tangy and sugary glaze and given savory contrasts by the cheese, arugula, and shallots. I consumed a couple slices of this first flatbread before moving on and cooking the rest—wanting each one to be as fresh as possible when served. All-in-all, this was a good reminder that I need to get figs back into the rotation more, and having written this post mainly as a nudge to myself, you may see at least one more recipe featuring this dual seasoned fruit on the site before the year is out.
Published on Thu Jun 3, 2021 by Joshua Bousel

Print Recipe

Yield 4 servings

Prep 15 Minutes
Inactive 1 Hour 30 Minutes
Cook 20 Minutes
Total 2 Hours 5 Minutes

Ingredients
For the Balsamic Glaze
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
 
For the Dough
3 cups bread flour (396 g)
1 teaspoon kosher salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups warm water (292.5 g)
1/4 cup extra-virgin olive oil (43 g)
 
For the Flatbread
6 small shallots, peeled and halved lengthwise
1/4 cup extra-virgin olive oil
8oz fresh figs, thinly sliced
2 handfuls arugula (about 2 oz)
5oz soft goat cheese
Procedure
To make the balsamic glaze: Whisk together vinegar and sugar in a small saucepan set over medium heat. Bring to a boil, reduce heat to medium-low, and let simmer until reduced by half and thickened, about 10 minutes. Remove from heat and set aside.
To make the dough: Whisk together flour, salt, and yeast in the bowl of a stand mixer. Add water and oil and knead with dough hook on low speed until dough comes together. Increase speed to medium and knead for 5 minutes. Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room temperature until roughly doubled in volume, about 1 hour. Turn dough out onto a lightly floured work surface and cut into 4 even pieces. Roll each piece into a ball, transfer to a baking sheet lined with parchment paper, and cover with a damp cloth. Let rise at room temperature for 30 minutes more.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals evenly across charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place shallots on grill, cut side down, and cook until well charred, about 5 minutes. Flip shallots over and continue to cook until well charred on second side, about 3 minutes more. Transfer shallots to a cutting board, remove root end, and cut into thin strips.
On a floured surface, stretch one piece of dough out into an oval roughly 1/8″ thick. Place dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a cutting board and brush with olive oil. Place 1/4 of the arugula on top followed by slices of figs and shallots. Spoon on dollops of goat cheese and drizzle with balsamic glaze. Cut into slices and serve immediately. Repeat with remaining dough and toppings.
Dough recipe from Food52.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Flatbread with Charred Shallots and Figs
Sourced From: meatwave.com/recipes/grilled-flatbread-with-charred-shallots-and-figs-recipe
Published Date: 06/03/21

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