(Sliced Chiles in Cream Sauce)
Also as a wonderfull garnish for those who love the spicy touch with their steak, we provide this family recipe that at home we make almost every weekend.
1/2 Kilo (1 lb.) of Chiles (Poblano, Anaheim or Ortega)
1 garlic clove
1 stick of butter or margarine
1 small onion
1/4 litre (2 cups) of sour cream
1 tsp. of salt
1 tsp. of ground black pepper
50 grms of Manchego or Monterrey Jack cheese
Place the chiles on the direct fire of your stove and handling them with tongs, keep turning them to burn the skins all around. ( The smell is strong but, believe me, is worth it)
As you finish burning the skins, place the chiles in a plastic supermarket bag to keep them hot and steaming inside. This will loosen up the skin that you will peel off.
Once you finish all the chiles ( maybe 6 or 8) leave them in the bag for about 15 minutes.
Take them out of the bag and peel them under cold running water.
Open each chile and take off the seeds as well as the veins(these are the strings that run inside the chile. These make the chile spicy.)
With a sharp knife, cut them in strips about two inches long and place them on a plate.
Warm up your skillet and melt the butter. Once it is hot, saute the garlic and onion previously chopped.
Add the strips of chiles and continue sauteing for about five minutes adding the salt, the pepper, the cheese and the cream.
Make sure you add the cream at the end or right before serving as you heat up your dinner.
The cheese will be melted and the cream will add a wonderful touch to the garnish you are about to serve.
CMB/gom