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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!
Prep Time5 mins
Cook Time5 mins
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.
Fire Roasted Poblano Crema
Amount Per Serving (1 g)
Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 388IU8%
Vitamin C 43mg52%
* Percent Daily Values are based on a 2000 calorie diet.
GC Original,Sauce, Mops, & Condiments,SP
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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Pellet Grill Tips and Tricks
If you're planning to use a pellet grill, you may be wondering how to prepare the meat. There are a few tips you should keep in mind, but the first step is to understand what you're smoking. The most important tip is to understand the composition of your meat. For instance, do you plan on smoky or dry meat? You also need to consider whether you'll be smoking white or dark meat?
If you've never used a pellet grill before, you should learn the basics and avoid sloppy cooking. Proper care is the key to making your grill last for many years. When it's time to replace the pellets, make sure you clean the grill thoroughly. Do not put the pellets on cement or 2X4s; they'll turn to cement. When they're smoky, they'll stick to the sides of the pellet rack and stick to the bottom.
You should also learn how to cook different types of food. While most pellet grills come with a digital display, you should read the owner's manual before using them. The temperature range for each type of food varies, so make sure you know your food well before you begin cooking. You should know that filet mignon beef requires 360 degrees Fahrenheit for three to 10 minutes, while pork belly needs 225-300°F for four hours. Before starting your cooking, it's important to research the ingredients. By doing so, you'll know how to use the right pellets for your specific recipe. Aside from ensuring that the temperature is appropriate, you'll also know how much wood pellets you need to use.
In addition to these tips, you should also know how to season your pellet grill. By properly seasoning your grill, you'll prevent food from sticking and ensuring that it cooks evenly. You should also make sure that the pellets are clean as possible. By doing this, you'll be able to prevent any flare-ups and uneven cooking. If you are a beginner, this may be the ideal option for you.
One of the most important pellet grill tips is to use a specialized water pan. It can be placed over the racks in the smoker. You can place the pans in the freezer to store the water and avoid the meat from drying out. Then, cover the entire grill with foil to prevent the heat from escaping. A good pellet smoker has a water vapor chamber, which is ideal for slow-cooking brisket.
When using a pellet grill, make sure you purchase hardwood pellets. Unlike home-heating pellets, hardwood pellets should be purchased specifically for use on a pellet grill. While not all types of foods are suited to smoke, most of them will do well with smoke added to them. Besides, if you want to smoke brisket for an extended period of time, you should buy a hardwood-pellet smoker with a water pan.
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How Do I Get More Smoke From My Traeger?
If you're wondering how to get more smoke from your Traeger, there are several options available to you. One of the easiest ways to increase the amount of smoke coming out of your smoker is to lower the temperature. If you cook at too high a temperature, you'll be cooking at too low a temperature. As a result, your meat will cook unevenly and you won't get the deep flavor and aroma of smoked meat you've been looking for.
The first option is to use low smoking temperatures during the first hour of cooking. This will ensure that your meat gets most of the nitrogen it needs, which is essential for a great smoke ring. You can also reduce the amount of fat on your meat and the temperature of the smoker itself. By doing so, you'll have more control over the amount of smoke your meat produces, which is important for achieving the perfect smoke ring.
You can also cook longer at a lower temperature to enhance the smoke in your food. In doing so, you will give your meat more time to absorb the flavors of the smoke. You should also cover the drip tray with aluminum foil to make cleaning easier. Another option is to add wood chips to the smoker. Finally, try adding more hardwood pellets. But remember that the longer you cook, the more smoke you'll get.
When preparing your next smoked meat, try using a Pellet Grill. This method will give you more smoke than you'd get from a charcoal grill. While wood pellets add a great flavor to your food, you can use other types of pellets, such as hickory and oak, for an even more authentic smoke flavor. If you want to smoke a whole pig, you can use alder, hickory, or even a wood blend.
Depending on the size of your food, you may have to smoke it for a longer period of time. A few minutes might do for salmon, while a large brisket might take several hours. The more smoke you get, the better, and the more flavorful your food will be. But, you should keep in mind that pellets can be expensive, so you should check if they will work for your specific needs.
If you have a Traeger smoker, you can choose to add a wood pellet to the fire. You can also use a shop-vac to clean the firepot, auger entry, and fans of the smoker. After cleaning the unit, turn it on and check the amount of smoke from the grill. It will emit a small amount of smoke by itself, but you can also add more if you want to.
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Are Propane Grills Safe?
The National Fire Protection Association has tips on grill safety. Make sure that the food you cook does not touch the heat source, or you risk cross contamination. You can prevent this by using disposable gloves to handle raw meat. You should wash your hands thoroughly before handling other ingredients or food. Before you start cooking, be sure to remove the gloves and wash your hands with soap and water. When you have finished grilling, clean the grates. After cleaning the grates, you should discard them.
Proper placement is critical. Make sure that the grill is not too close to structures. Ensure that you have a clear area around it. When using a gas grill, the hose should not be left out. The debris from the grill can fall onto the hose, causing a leak. You should also keep children away from the grill. Keeping kids out of reach is essential. Ideally, you should place the grill far enough from people and structures to keep children away.
Propane tanks should be stored in a dry, shady area. Do not store the cylinder in an enclosed garage or indoor. Ensure that there are no cracks or splits. You should also check the hose for cracks, and check for any evidence of critters or insects. If you find any of these signs, you should replace it. However, if you want to use gas grills outdoors, you should check with a local retailer or propane provider for the best advice.
Propane tanks should be kept upright while being transported. Never store propane tanks on their sides, as the valves may be open when you open them. If you find that your propane tank has a leak, the gas could spill onto the grill. This can be dangerous to you and your family. If you have a gas grill, always use one tank and never store an empty one. This is due to the fact that the fire risk is higher in a tank that is not connected to the main source of propane.
Propane tanks should not be used in confined spaces. The gas tanks are designed to be placed outside where children cannot easily reach them. They can be a flammable fire hazard. Having a propane tank indoors is not a good idea. It can be dangerous to your family. If it gets wet, it will explode into flames. So, it is important to have a safe space for your grill.
You can also avoid fire by grilling in a designated area. A barbecue grill should be placed on a level surface, which will prevent a grease fire. When cooking, it is important to keep the flames away from the fire by putting on a breathable cover. This will protect you and your guests from burns. If you use a charcoal grill, be sure to follow the manufacturer's instructions to avoid a grease spill.
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