Let’s celebrate Margarita Week 2018. This is a social media event with food bloggers and enthusiasts across the virtual stratosphere, honoring margaritas and Cinco de Mayo. It is an annual event hosted by Kate Ramos of Hola Jalapeno, where we share margarita recipes with the world. Over the last couple of weeks, I tested recipes and tasted delicious margaritas and finally decided to share a recipe for Raspberry Hibiscus Margarita with Jalapeño. It is a floral and spicy remake of a traditional Hibiscus Margarita.
Raspberry Hibiscus Margarita with Jalapeño
My recipe for raspberry hibiscus margarita is made with a juice of raspberries and hibiscus herb tea, infused with jalapeño peppers and orange peel. A small amount of sugar is added to the juice because I like to taste the tequila and fruit in my margaritas, not sugar. The juice recipe makes about 1 quart (a shy liter), which makes enough for 16 cocktails using equal proportions of juice to tequila.
I prefer margaritas made right before I drink it, as margaritas taste best after they are just shaken. If you insist on mixing the margarita ingredients together, to speed the cocktail making process along, do so right before your guests arrive. Later as you offer each guest a drink, add enough margarita mix to your ice filled cocktail shaker for 2 margaritas. Then shake and serve.
Another bonus from making the raspberry hibiscus jalapeño juice, is the juice makes a delicious nonalcoholic beverage. Whenever I entertain I always offer a choice of cocktails and nonalcoholic drinks for my guests to enjoy. To make a Hibiscus Margarita mocktail, mix together, using a one to one ratio of juice to either seltzer or ginger ale. Garnish the same as you would the Margarita. Your guests will be delighted at having a refreshing drink that is healthier than soda.
For each recipe, a margarita or mocktail, this drink tastes best with the rim of the glass coated in salt and ground chili powder. The spiciness in the juice and from the salt-chili rim, compliments the hibiscus and tequila perfectly. If you really do not like the glass coated in salt, add a small pinch of chili salt to the cocktail shaker or glass and mix. Just like a pinch of sea salt on dark chocolate, salt paired with the hibiscus juice and tequila is the finishing touch that makes a big difference.
A year ago, I wrote a post congratulating my son Evan, for finishing his actuary exams on Cinco de Mayo. In his honor I published a recipe for a “Classic Margarita.” Evan prefers his tequila straight up over ice, but I don’t believe he would refuse a refreshing remake of a classic Margarita. A year later, I get to wave my proud mama flag again, but this time it is for the whole family.
This year on Cinco de Mayo we have the honor to celebrate with my oldest son, Andrew, his wife Amanda, and his in-laws at the wedding of Andrew’s brother-in-law. As we raise our glass to toast the newly married couple, we also will congratulate Andrew for finishing his MBA. These past two years and a half were jam-packed from working full-time, getting engaged, planning a wedding, getting married, going to graduate school, brewing award-winning beers, and a hurricane through the state of Florida this fall. Steadfastly moving forward without looking back, Andrew did it and now looks forward to growing his career. Andrew continues to impress me how he manages to clearly see his goals ahead and maintain a positive attitude, even when things don’t always go his way. His positive attitude comes from within, but also from his love for and from Amanda. Together, their love for one another is a foundation of respect, caring, and fun.
This year, Amanda also had her proud moments by getting a job promotion with a lot of responsibility and travel.
More Family Celebration
As Evan comes upon his anniversary of passing his professional exams, he is about to begin a new adventure and is getting married in 6 weeks. His fiancée, Emily, is finishing a major accomplishment of her own when she finishes her Master’s in Education in two weeks.
We are blessed with three wonderful sons and I cannot finish my post without mentioning my youngest son, Taylor. Upon college graduation he toured Europe over the summer, then upon his return moved to New York City and started his career. The kid just hasn’t stopped moving and he likes it that way. The extended working hours are grueling, but he remains positive and happy with his work and colleagues.
What this adds up for us is our boys are all grown up and make us proud everyday. Our family is growing, and we are so excited about the love and happiness they found. Once we were 5, now we are 7 strong and couldn’t be more thrilled.
What to Eat with your Hibiscus Margarita?
Enjoy your raspberry hibiscus margarita with your favorite Mexican food or with any type of cuisine from around the world.
Chicken Enchiladas with Roasted Tomatillo Sauce. Grilled Chicken with Creamy Poblano Rajas Sauce. Rolled Flank Steak with Chimichurri Sauce. Roasted Cauliflower with Kale Parsley Pesto. Zucchini Basil Frittata. With dessert of Double Coconut Pie. Lemon Saffron Syrup Cake., or Bitter Orange Flourless Chocolate Cake
Cinco de Mayo is becoming an auspicious day for my family, and I will gladly keep that tradition going. Join me on this May 5th in a toast, whether you are celebrating Mexico’s victory over Napoleon in the Franco Mexican War in 1862, your cultural heritage and identity, your family, fulfilling dreams , accomplishing your goals, love, good will, peace, or just sharing a recipe around the world, by raising your glass and give thanks. Cheers my friends. May your life be filled with many celebrations and joy.
Check out all the recipes from the talented individuals Margarita Week participants. Follow the #maragritaweek on Instagram, and Hola Jalapeno’s Margarita Week web page.
Fresh raspberries, hibiscus herb tea, orange peel and jalapeño steep together making a bright floral juice that is not too sweet and has a lot of spunk. Combine the juice with 100% pure agave, blanco tequila, Cointreau, lime juice (optional), for a refreshing hibiscus margarita. Or, mix the juice with seltzer or ginger ale for a nonalcoholic beverage. For either version, don’t skip on salting the glass rime. The salt and extra ground chili pepper compliments the hibiscus and tequila perfectly. Trust me it makes a big difference.
For make a nonalcoholic Raspberry Hibiscus Jalapeño beverage, stir together a one to one ratio of Hibiscus juice to seltzer. Too sweeten up the drink mix the juice with some 7-Up, or ginger ale. I recommend a ratio of two parts juice to one soda, so it is not too sweet.
Use any herbal tea with hibiscus listed as the first ingredient. I tested this recipe with Red Zinger Tea by Celestial Seasoning, but Lemon Zinger, Wild Raspberry Hibiscus Herb Tea by Stash, or the equivalent amount of dried hibiscus flowers are all good substitutes. Once the juice is finished, it will taste spicy, but keep in mind for the final product, the juice will get diluted with other liquids. If you wish, control the heat by how much of the white pith and seeds in the jalapeño pepper you add to the raspberries and hibiscus juice.
Raspberry Hibiscus Jalapeño Juice
- 1, 10 oz (283 g) bag of organic frozen raspberries, thawed
- 6 Hibiscus tea bags
- 1 jalapeño stem removed and cut in half
- ¼ cup (53 g) 53 g granulated sugar
- 3, 2-inch (5 cm) long strips of orange peel
- 5 cups (1.25 liters) water
Raspberry Hibiscus Margarita with Jalapeño
- Coarse salt like Kosher salt
- 1/8 -1/4 teaspoon ( a pinch) of ground chili pepper
- 2 oz (60 ml) raspberry hibiscus jalapeño juice
- 2 oz (60 ml) 100% agave blanco tequila
- 1 oz (30 ml) Cointreau
- A squeeze of lime juice from half a lime
- 3 mint leaves
- 1 basil leaves
Raspberry Hibiscus Jalapeño Juice
In a medium sauce pan, at least a 2-quart (2 liter) capacity, combine the thawed raspberries, hibiscus tea bags, jalapeño pepper, orange peels, granulated sugar and water. Turn the heat up to high and bring to a boil. Reduce the heat to medium/medium-low and keep the juice at a gentle simmer for 20 minutes. Turn off the heat and let the juice steep for another 20 minutes.
Strain out the solids from the juice. Pour the juice into a fine mesh strainer resting over a bowl with at least a 2-quart (2 liter) capacity. Hold the strainer over the bowl and gently press out any remaining juice in the strainer. Dispose of the solids in the strainer.
Cool the juice before refrigerating it. Fill a large bowl with ice and rest the bowl with the juice in the middle of the ice. Stir now and then for even cooling. It could take about a half hour for the juice to cool enough to cover and refrigerate. If you keep the juice in the ice bath for at least an hour the juice might be chilled enough to make a drink. Keep in mind margaritas or juice tastes best when they are nice and cold.
The juice makes about 1-quart, (1 liter). Store covered in the refrigerator until needed. The juice will last for up to one week in the refrigerator.
Raspberry Hibiscus Margarita with Jalapeño
Pour some salt about a 1/4 cup, 75 ml, onto a plate wider than the diameter of your drinking glasses. Add the ground chili and mix. Take out your margarita glasses or double-old fashioned glasses and wet the rim of each glass with a piece of lime. Turn the glass upside down and dip it into the salt and chili mix. Make sure the whole rim is coated in salt. If you are using double old-fashioned glasses, add 5 ice cubes to each prepared glass just before you pour in the margarita mix. Set aside.
In a shaker filled half way with ice, add the tequila, hibiscus juice, Cointreau, and lime juice if using. Add the mint and basil leaves by placing the herbs in the palm of your hands and clap. You want to smash the herbs to release their aroma. Rub your hands together and let the herbs fall into the shaker. Add more orange zest if you like.
Shake for 15 seconds a good and hearty shake like you are dancing the salsa. Then strain into your salt rimmed margarita glass. Garnish with a slice of lime, a slice of jalapeño and orange zest.
Large batch and ahead of time preparation:
If you are having a large party and want to mix the ingredients before your guests arrive, mix the Margarita ingredients without the herbs, into a pitcher just before your party begins.
FYI, I did not test out the proportions as it was just the two of us over the weekend and I did not want to drink or waste a whole liter of tequila. I did the math for you. Taste and adjust the ingredients as you prefer.
In a pitcher, stir together 1-quart (1 liter) raspberry hibiscus jalapeño juice with 1 quart (1 liter) of 100% agave blanco tequila, one-pint (600 ml) of Cointreau, and ¾- 1 cup (185 ml – 250 ml) fresh squeezed lime juice, if using. Add less lime juice then specified and taste. Adjust the margarita mix as you see fit. Cover the pitcher with plastic wrap and keep it chilled in the refrigerator before mixing in a cocktail. When ready, pour enough margarita mix for two drinks, 8 -10 oz (250 – 300 ml), into a cocktail shake then add the herbs. Shake well and serve. Garnish with lime wedges, jalapeño slices, orange segments or zest.
Additionally, you will need to make extra juice for a nonalcoholic beverage.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Cinco de Mayo is a great celebration of Mexican heritage and culture. As with many cultural holidays, the festivities focus on parades, parties, music, food, and drink. It just so happens, May 5, 2017 is also an auspicious day for my family, my son Evan in particular. So, I want to give him a toast and raise a margarita in his honor.
If I can boast and be a proud mama, for the past 6 years Evan has continuously studied, taken and passed 9 actuary exams. If I remember correctly, the average time it takes to complete all 10 exams is 10 years. Fingers crossed, he will accomplish this feat in 6. Against the odds, he passed each exam in his first try. This is not an easy task. It is hard work to keep this schedule up and stay focused for so long. Life happens and there are always distractions to resist. To accomplish his goals, he established a rigorous study schedule using his former training as a college varsity swimmer to model and organize his study schedule. The final day is here and today May 5, 2017, Evan takes his final actuary exam. Kudos to you Evan.
Evan believes it is a good sign his last professional exam falls on Cinco de Mayo. After the exam is done, stepping out into Cinco de Mayo festivities is a great way to celebrate. As luck would have it, one of his good friends is getting married this weekend and he jokes, “It’s really nice of Meggie’s parents to throw me a party this weekend because I finished my exams.”
Surprisingly, his preferred drink is tequila. I look at him cross-eyed and confused as he explains how tequila is a delicious and complex drink. His preference is “really good” tequila on the rocks to sip and enjoy. Evan insists good tequila is nothing like the namesake that sparked its reputation.
My memory of drinking tequila is dramatically influenced from my college days. (I can so hear my boys having a chuckle with this statement). It’s not that I drank it a lot, Sarah Lawrence had possibly two tequila sunrise parties in my four years at school. Honestly, I didn’t drink that much, but with tequila, a little goes a long way. To this day, I have not looked at a tequila sunrise and might need some persuading to try one. Later, I learned the tequila I drank in college was not real tequila, but some strange brew with a mysterious worm sloshing about in the bottle.
It is funny, while researching tequila for this post every article started the same way. … “I know we all have our tequila stories from college, but….” Almost every article pleads with the reader to give tequila a second chance. It appears that the 70’s and 80’s gave tequila a bad rap that has lasted to this day.
Eventually, I will work my way up to sipping tequila, but until then a margarita is my choice drink with tequila. Classic margarita is one of my favorite drinks. A little fresh lime juice, a splash of orange liquor mixed with tequila is a bright blend of flavors. A delicious margarita depends on fresh quality ingredients. I know it is tempting to make a pitcher with store-bought limeade. However, the best ones are made one at a time, shaken not stirred, and with fresh lime juice. My preferred margarita is on the rocks without salt. Every now and then I add a salted chili rim spiked glass for some perk and heat.
So today as we celebrate Cinco de Mayo, I toast Evan and congratulate him and all his accomplishments. Evan may you continue to soar through life like a champion. You are a fun, compassionate, generous, intelligent, and loving person. I feel very blessed you are my son.
Taste of Mexico: Classic Margarita
Enjoy a classic margarita made with fresh lime juice.
- 2 oz blanco tequila
- 1 oz Cointreau
- 1 oz fresh lime juice
- 1/2 oz or less simple syrup*
- Kosher salt for garnish
- Lime wedge for garnish
Fill a shaker with ice cubes then add the ingredients. Shake the mixer for 15 seconds to make all the ingredients sing together in harmony and like you are dancing the salsa.
Rub the rim of a highball glass with lime and coat the rim with Kosher salt. Fill the glass with ice cubes then pour the margarita in the glass. Enjoy!
How to make simple syrup:
Add 1 cup water and 1 cup granulated sugar to a sauce pan and bring to a simmer. Stir until the sugar dissolves and simmer for 5 minutes. Turn off the heat and cool. Keep the simple syrup in the refrigerator in a sealed container until needed. Will last for several months in the refrigerator.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Every celebration deserves a fun dessert, and for Cinco de Mayo I discovered Coconut Pie. This pie is from the Yucatecan region of Mexico with a nutty crust and a creamy fresh coconut filling. This is not a custard pie, more like a giant nutty coconut macaroon. Coconut pie has a nice balance of sweet, nutty and light caramel flavors with crumbly and chewy textures.
This recipe originated from Rick Bayless, Yucatecan-Style Fresh Coconut Pie, in Rick Bayless’s Mexican Kitchen. My intention was to make his coconut pie recipe as directed with fresh coconut, then adapt it. Unfortunately, my first pie did not work out as I planned, and left me with more unanswered questions than not.
The truth is, after cracking open my coconut, the shell had moldy looking spots on the inside. This unappetizing vision shattered my tropical dream and forced me to consider if the coconut was going bad. So, instead of reveling in fresh coconut perfume and fantasizing about sunny Mexican beaches, I scoured the world wide web. Google, “Do coconuts go bad?” The unanimous answer is, yes. Normally I am up for any culinary adventure, but this experience left me feeling there was too much work involved for something with a high chance of not working out.
Nowadays, coconut products are widely available in all stores. Purchased coconut water and dried shredded coconut may not be fresh, but they have their merits. The biggest merit being, I could confidently buy them seeing the expiration date in clear view. But more importantly, buying the coconut water, coconut flour, and shredded coconut made it easier to make this delicious pie.
About Double Coconut Pie
Traditionally, Pay de Coco, Estilo Yucateco has an almond and breadcrumb crust and filled with grated fresh coconut, slivered almonds and condensed milk. Rick Bayless altered the traditional coconut pie recipe by replacing the condensed milk with a reduction of fresh coconut water and heavy cream. He essentially made a condensed milk, but with extra coconut flavor.
I liked his idea of using coconut water, but because I planned to buy it, I needed to figure out how much to use. Based on the amount of coconut water that dribbled out of my expired coconut, I estimated a 1/2 cup of coconut water. You could add more, 3/4 cup, but keep in mind the time needed to reduce the cream will take longer.
Gluten Free Double Coconut Pie
As much as I wanted to make a traditional Mexican dessert, the original crust seemed dry. Additionally, I wanted to make a gluten-free pie. Alice Medrich has a delicious gluten-free pie crust recipe in Flavor Flours, using coconut flour and shredded coconut. I believed if I adapted her recipe and substituted it for the traditional one, the integrity of the Yucatecan pie would still be intact. Also, this gluten-free coconut pie crust adds extra cookie-like texture and doubles the coconut flavor. I included ground almonds in the crust with the shredded coconut to keep the warm nutty flavor of the traditional coconut pie recipe.
Hungry for more Mexican Food? Try Poblano Chili Cream Sauce with Grilled Chicken
With my recipe adjustments, I made coconut pie easier to make, yet maintain the appeal of the original recipe. By using store-bought products I cut down on the time commitment, and the risk of buying a bad coconut. If I ever live in a tropical environment, I will certainly make it with fresh coconut. Until then, my tropical daydreams will continue while enjoying coconut pie. Not only is this a great dessert to celebrate Cinco de Mayo, it will be well received any time of the year.
Taste of Mexico: Double Coconut Pie
- Pie Crust:
- 1 cup / 122 g almond slivers
- 1/2 cup / 112 g granulated sugar
- 1/2 cup / 40 g coconut flour
- 1/2 cup plus 1 Tb/ 50 g unsweetened dried shredded coconut
- 1/4 tsp baking powder
- 1/2 tsp Kosher salt
- 6 Tbs / 85 g unsalted butter - very soft
- 1 large egg white
- 1/2 cup / 125 ml coconut water
- 1 cup / 250 ml heavy cream
- 2/3 cup / 147 g granulated sugar
- 2 1/2 cup grated dried coconut - flaky coconut 1 1/4 cup / 94 g and shredded coconut 1 1/4 cup / 105 g - plus more flaky coconut for garnish
- 3 large egg yolks
- 1 tsp vanilla
Preheat the oven for 325F / 160C / Gas Mark 3. Place the almonds on a sheet pan and toast in the oven until lightly golden, about 7-10 minutes. Halfway through the toasting, stir the almonds and turn the sheet pan from front to back.
Once toasted, measure 1/2 cup / 61 grams of the almonds and set aside for the pie filling.
Put the remaining almonds and the sugar in a food processor and pulse until the almonds have a fine texture.
In a medium size bowl, mix the almond-sugar, coconut flour, shredded coconut, baking powder, salt, softened butter and egg white until well combined. Your clean hands will do the best job of getting everything all mixed through.
Press the coconut / almond mixture evenly across the bottom and up the sides of a tart pan. The sides should be thicker than the bottom of the pan.
Place the pan on a sheet pan and bake in the oven for 12 minutes, or just starting to turn golden at the edge. Remove the crust from the oven and set aside.
Raise the oven temperature to 350F / 175 C/ Gas Mark 4
While the crust is baking, simmer the coconut water, heavy cream and granulated sugar in a saucepan over medium-high heat. Reduce the liquid to 1 cup / 250 ml. It could take from 15-20 minutes from the time the cream reaches a good simmer. The cream will become thicker and lightly golden. And bubbles will be larger and less foamy. I measure it in a heat proof liquid measure just to make sure.
Add the reduced cream to a mixing bowl, then add the reserved slivered almonds, shredded and flaky coconut, egg yolks, and vanilla. Stir until well combined and spoon into the pie crust. Make sure the filling is up against the sides. Place the pie on a sheet pan then bake in the middle rack in the oven for 30 - 35 minutes until lightly golden. Check the pie half way through and make sure the crust is not browning too much. Cover the edge with foil if needed
While the pie is baking, scatter a couple of handfuls of flaky coconut on a sheet pan and toast in the oven with the pie, until it is just beginning to brown in the oven. Watch the coconut carefully so it does not get too dark and burn. About 4-5 minutes. Slide the toasted coconut on a plate to cool. Set aside.
Once finished, cool the pie on a wire rack for 10 minutes then slip off the rim of the tart pan by placing the tart on top of a secure glass, and easily slide the side rim down. This will help prevent the crust from sticking.
The pie slices easier when it is cool or cold, but tastes best warm. If you wish, completely cool the pie or chill it, then slice the pie into serving pieces and warm in the oven.
Garnish with toasted coconut flakes and creme fraiche.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Growing up in California I got an early introduction to Mexican Cuisine. My first introduction to Mexican food came from Mom, but was by no means authentic. We all loved Mom’s tacos despite the fact her secret ingredients were McCormick’s spice mix and store-bought crispy taco shells. At some point, she fried fresh tortillas and that is when her tacos were really delicious. Regardless as to how bastardized her tacos were, they caught my attention to learn more. If I’m truly honest, my love for Mexican food really generated from my love for avocados.
As I acquired more experience in the kitchen, it became clearer just how complex and exquisite Mexican cuisine is. All one has to do is analyze a mole sauce to understand the intricacies of this delicious cuisine. The ability to balance and blend layers of spices, nuts, seeds, chilies and cocoa to taste as a single sensation, requires a lot of time, nuance and skill. Mole sauce is the shining star, not one specific ingredient. Bravo Mothers and Sisters of Mexico, I tip my hat.
Years ago, I gave myself the challenge to study and learn how to cook Mexican Cuisine. However, after reading the book and seeing the movie, Like Water for Chocolate (one of my favorites), it occurred to me how much effort is involved preparing Mexican cuisine. As much as I love to cook, the prospect of spending my whole day doing it, lost its appeal. Since then, I felt the weight of this daunting task, so I am taking baby steps.
Several years ago, I started cooking with fresh chili peppers. Either fresh or roasted, green chili peppers have a bright flavor that reminds you of summer even on a blustery cold winter day. I love cooking with fresh chilies, especially in White Chicken Chili. The recipe may have its origin in the US, but it uses techniques found in Mexican cuisine to make the most of the chili flavor. I love the bright, grassy-pepper taste.
Recently, I was looking for a recipe to share that was not too complicated to make. Several of my Mexican food recipes require extensive preparation and multiple recipes to pull it off. Luckily, I made a discovery of a creamy poblano chili sauce. This is a recipe that will give you honest Mexican cuisine flavor without having to spend all day making it. I’ve read, poblano cream sauce originates from an “essential” Mexican food foundation, Poblano Rajas. Rajas means slices in Spanish, and this fundamental dish is composed of slices of roasted poblanos and white onions.
This recipe is from, More Mexican Everyday by Rick Bayless. Rick Bayless has done a lot to educate Americans about the qualities of Mexican food. From the first time I watched his PBS TV show, it was apparent how much he loves Mexican cuisine and respects the culture and people. Rick Bayless, Diana Kennedy and Alex Stupak are my current go to references for learning about Mexican food.
My review of Tacos by Alex Stupak
What I love about Poblano Rajas and turning it into a creamy sauce is how easily it fits into modern cuisine and everyday life. Turning vegetables into a silky sauce is a brilliant idea. Roasted poblano chili sautéed with onions and puréed with Crema Mexicana, or crème fraîche, makes a delicious and luxurious sauce without being too rich or heavy. Despite smoke from roasting the poblanos, it is a bright tasting sauce. The poblanos come through distinctly. A perfect accompaniment to spoon over chicken. It’s tempting to add more herbs, like cilantro, but that would mask the poblano chili flavor. For this recipe, less is more.
Three ways to roast a Poblano Chili
The best tasting method is to roast poblano chilies over an open fire on a grill. Place the chilies on the grill and turn them over every few minutes. The goal is to get an even all over char without over cooking the peppers.
Another method is to place a poblano chili directly on a burner of a gas stove. Turn the pepper with tongs, as you would on the grill, to evenly char and blister the poblano on all sides. This method creates a good char like you get from a grill, but you can only roast one pepper at a time.
The third method, is to place the poblano chilies on a sheet pan and roast them under a broiler. The only drawback is, it takes a little longer to get a good even blister around the chilies and can cook the peppers more than desired.
If you want to have great Mexican food without spending all day making it, then Poblano Chili Cream Sauce is a great way to start. This sauce dresses up any grilled meat or fish for a party or weeknight dinner. Next, I am going to try this sauce for breakfast with scrambled eggs and avocado toast. Something tells me I will not be disappointed.
I would love to hear the creative ways you serve Crema Poblano Rajas.
Taste of Mexico: Poblano Chili Cream Sauce with Grilled Chicken
Poblano Chili Cream Sauce
- 1 lb / 453 g fresh poblano chilies about 4 poblanos
- 2 Tbs vegetable oil
- 1 large white onion sliced 1/4 inch
- 2 garlic cloves minced
- 1/2 tsp dried oregano
- 3/4 cup / 185 ml creme fraiche or Crema Mexicana**
- 1/2 tsp Kosher salt
- 4 boneless skinless chicken breasts*
- 1/2 - 1 tsp Kosher salt
- 2 Tsp olive oil
- 1 tsp Worcestershire sauce
- Juice from half a lime or lemon
- 1/2 tsp dried garlic or 2 fresh garlic cloves minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
Roast the Poblano chilies
Roast the poblano over an open flame of a grill or stove. Use tongs to turn the poblano peppers over so each side is evenly blistered and charred. You want a good sear over the peppers without over cooking them. The process will take around 5-7 minutes per pepper.
If a grill or gas stove is not available, turn your broiler to high. Place the poblanos on a sheet pan covered in aluminum foil and place under the broiler. Watch the peppers and turn them over to get an even char, about 10-15 minutes total.
Once the poblanos are blistered and blackened, remove from the flame or broiler and cover inside a bowl with a clean kitchen towel. Rest for 10 minutes or until cool.
Remove the skin from the poblanos by peeling it off with your fingers. The skin should easily peel where it was blistered. Remove the stem, core and seeds. If necessary, rinse the stubborn seeds away with running tap water, but only very briefly. You do not want to rinse away the delicious charred flavor.
Slice each pepper into 1/4 inch strips about two inches long. Set aside.
Prepare the chicken
Pound the chicken breast with a meat pounder, or the palm of your hand, to even out the thickness of each breast. Sprinkle each breast on both sides with Kosher salt and set aside.
Mix the olive oil, Worcestershire sauce, lime juice and all the spices in a large bowl until evenly combined. Add the chicken to the marinade and mix with your hands to get an even coating over each chicken breast. Cover the bowl and set aside.
Make the Poblano Cream Sauce
Place a skillet on medium high heat and add the vegetable oil. Before the oil gets to the smoking point add the sliced onion and sauté until lightly browned with some crispiness. About 7 minutes. Stir the onions occasionally so they don't stick to the pan or get too brown in parts.
Add the minced garlic and oregano then stir. When the garlic is fragrant, about 1 minute, stir in the poblano peppers and creme fraiche, or Crema Mexicana.
Cook and stir until the creme fraiche has thickened and evenly coating the vegetables. This should only take a few minutes.
Taste and add salt if needed.
Remove the vegetable mix from the skillet and place in a bowl of a food processor, blender, or high sided bowl if using an immersion blender. Blend the creamy poblano and onions until it becomes a silky-smooth sauce. Add water, a tablespoon at a time, to thin out the sauce if needed.
Once smooth, add the creamy sauce back into the skillet and turn the heat to low. Adjust the seasoning and add water, or creme fraiche, or stock to reach your desired thickness. The water will not dilute the flavor, but in makes it very bright and clean tasting. Add any liquid you are using in small increments to make sure you do not water it down. This sauce has some body to it and not runny.
Grill the Chicken
Heat up a stove top grill pan or outdoor grill. Add the chicken to the pan (or grill) and cook for around 10 - 15 minutes depending on how thick your chicken pieces are and how hot your grill is. For a cross-hatch pattern, place the chicken on the grill at an angle over the rack or pan. After about 2-3 minutes, adjust the chicken at the opposite angle. Cook for 3 more minutes. Turn the chicken over and repeat on the other side. The chicken is done with the juices run clear out of the holes made with a fork. No pink colored meat. You should also feel no resistance from the chicken as the fork goes through the meat.
Putting it all together
Plate the chicken and spread the Poblano cream sauce across the middle of each piece. Pour additional sauce in a container to serve at the table.
Boneless, skinless chicken thighs will work well.
Crema Mexicana is similar to creme fraiche. Sour cream is also a good substitute, but should be thinned with a little heavy cream. To make your own Crema Mexicana heat 2 cups of heavy cream until warm. Do not boil. Pour the cream into an airtight container, like a ball jar with lid, and stir in 1/4 cup buttermilk. Seal the jar and let it steep for 48 hours. You can use after the first 48 hours of fermenting. Store the Crema Mexicana sealed in the refrigerator up to about three weeks.
If using as a condiment, like for tacos, allow the crema to come to room temperature before serving.
Crema Mexican recipe is from Tacos by Alex Stupek
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.