At Mariscos Chihuahua in Tucson they have a dish of shrimp or fish in culichi sauce. It's one of those sauces you make a pig of yourself on, it's so good if you have any after you've finished your fish or camarones, you either take the sauce home for other dishes or drink the rest of it. It's mostly chiles and cream, but there's a lot more there. Does anybody have an idea how too make it savory like they serve it at Mariscos?
http://tucsontacos.blogspot.com/2009/...
you can just skip the shrimp part & make the sauce.
Ah, a liquid version (more or less) of rajas con crema, no wonder it's delicious :-) Roasted poblanos are hard to beat
Yes, and very similar to one of my favorite soups, crema poblana. Hot or cold, it's out of this world.
Some years ago, Campbells introduced a Cream of Poblano condensed soup. It was distributed mostly in the southwest and California. Alas, it was discontinued after 2-3 years. For a canned, condensed soup it was remarkably good and tasted almost like "the real thing"; I was sorry when they discontinued it and emailed them for the "back story." It seems they were trying to get a foothold in Hispanic communities, but the soup didn't sell very well. The consensus was that their target audience was used to making its own soups from scratch and just didn't have much of an interest in using canned soups, no matter how "convenient" they were.
They actually used to have it in the frozen resatuarant soup line which is heads and shoulders better than the condensed soup in a can. The frozen product was outstanding. I wanted to add it to our regular soup rotation at work but couldn't. One it was expensive, and two, it was slated to be discontinued :-(
Hmm...Campbell's Crema de Poblano soup is on every supermarket shelf in Morelia. Too bad they have discontinued it in the USA, but it's still going strong here in Mexico.
I followed the recipe posted 6/27/2010 by goodhealthgourmet. Wonderful recipe, and almost identical to that served at the Chihuahua restaurants in Tucson. Yeah! We are such a fan of the sauce that I was planning to serve it as a culichi-fundido appetizer (i.e., without shrimp or fish). Doubled the recipe, & we served it at a party with @ 35 adults (many other appetizers & munchies). Everyone loved it, & they were wiping the pan clean. Some notes: (1) The onion is necessary, but it gave a sharp, raw-onion taste at first (& I used normal onions). To counter this, I simmered the sauce when I first made it - low for about half an hour. Then when I served the culichi (two days later), I baked it at 325 for an hour - middle of the oven. (2) As an appetizer, I doubled the recipe, added two cups shredded mozzarella, most stirred in, with a sprinkling on top, served w 2 large bags grocery tortilla chips. (3) Poblanos vary so much in how spicy they are. Since this was an appetizer and not an entree, I wanted to go fairly spicy, so I roasted 4 serranos and included them in the puree. Next time, for a doubled recipe, I would add at least 8 serranos. As a meal, however, depending on the preference of diners, I probably wouldn't add so many hot peppers. (4) The recipe needs more salt than you think.
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