I love this sauce on everything, but it makes an especially good enchilada or chilaquiles sauce. Since it doesn’t have tomatoes in it, it is not tart at all and has a really savory flavor. You can make it as spicy or mild as you like with the addition of serranos (for me, the spicier the better).
Ingredients:
- 1/2 large white onion diced
- 6 cloves garlic diced
- 4-5 large poblano peppers
- 1/4 cup flour
- 3-4 cups vegetable stock
- 1 serrano pepper (omit if you want to keep it mild, add another if you want it spicier)
- salt and pepper to taste
- 1/2 lime
Directions:
- Preheat your oven to 450 degrees.
- Rub some vegetable oil on the poblanos and bake them for about 20- 25 minutes. Until they are soft and some of the skin has charred. Flip them over halfway through.
- Place the poblanos in a bowl and cover with a towel for about 10 minutes. Once they are cool enough to touch, slowly peel off the skin. Don’t worry about getting all of it, just whatever comes off easily.
- Rough chop the peppers and keep them on the side.
- In a pan over medium heat, cook the onions and garlic in some olive oil until the onions are softened.
- Add in the poblanos, chopped serrano, and salt and pepper.
- After a minute, add in the flour and stir. Let the mixture cook for about a minute or so.
- Slowly add in the vegetable stock as you mix. Once everything is combined, let the sauce simmer for 10 minutes.
- Add in the lime juice and let the mixture cool.
- Carefully blend the mixture. I used a hand blender because I didn’t want to have to wash my actual blender, but any tool you have will work.
- Taste for seasonings and serve on whatever you want!
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