Culture Kitchen SF

Instructions

• Step 1 Clean the poblano peppers by rubbing them with a clean towel. Don't use water to clean the chilis.
• Step 2 Using either a grill or a stovetop gas burner, heat the chilis until the skin begins to brown and blacken. Use tongs to rotate the chilis, making sure they are evenly charred, then place them in a plastic bag. Seal or twist the top of the bag closed to help the chilis steam within the bag.
• Step 3 After the chilis have steamed in the plastic bag for a few minutes, fill the bag with water and move the chilis around within the bag to rinse them.
• Step 4 Drain the chilis and remove them from the bag.
  TIP: Cover your hands in oil before handling the chilis to prevent your hands from absorbing the oils of the chilis, which can be very spicy.
• Step 5 Peel the skin of the chilis. Once the skin has been removed from all of the chilis, use your fingers to open the them, using naturally existing tears in the chilis. Remove the stem and seeds from each chili, rinse, and lay flat on a cutting board.
• Step 6 Slice each chili into strips lengthwise, then cut the strips in half using a single cross cut.
• Step 7 Cut the onion in half and lay the flat side on the cutting board, then slide four times in one direction and four times in the other for a large dice.
• Step 8 Peel the potatoes and use the same dicing process to cut the potatoes as was used to cut the onions.
• Step 9 Dice the tomatoes in the same way as the potatoes and onions.
• Step 10 Heat 2 tablespoons corn oil in a large skillet. Once the oil is hot, add the potatoes to the skillet.
• Step 11 Lower the heat and add the onions and 3 sliced garlic cloves.
• Step 12 Once the potato begins to turn from opaque to translucent, add the tomatoes.
• Step 13 Once the potato starts to look drier, add the chilis and the corn to the skillet. Cover and let cook.
• Step 14 Place the sour cream, cotija cheese, and chicken bouillon into a blender and blend until thoroughly mixed.
• Step 15 Add the cream mixture to the skillet and mix well.
• Step 16 Continue to cook until the potatoes are soft.
• Step 17 Garnish with grated cotija cheese and serve with red rice and warmed tortillas or tostadas.