Description
A silky, smoky poblano sauce that instantly elevates tacos, enchiladas, and grilled veggies.
Ingredients
Scale
- 4 Poblano peppers
- 1 cup Sour cream
- 1 cup Chicken broth
- 1 Onion, chopped
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 Garlic cloves, minced
- 2 tbsp Flour
- 1 Egg
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- Tortilla chips (for serving)
Instructions
- Roast poblano peppers until blistered, then steam, peel, deseed, and roughly chop.
- Sauté onion and garlic in olive oil and butter until soft and fragrant.
- Sprinkle flour over the onions and cook briefly to remove raw flour taste.
- Add chicken broth and simmer until slightly thickened.
- Blend roasted poblanos, sauce mixture, cumin, salt, pepper, egg, and sour cream until smooth.
- Return to the pan and gently simmer, stirring, until creamy and fully cooked.
- Adjust seasoning and serve warm over tacos, enchiladas, or with tortilla chips.
Notes
- For a spicier sauce, leave some seeds in the poblano peppers.
- This sauce can be made ahead of time and reheated before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Sauce
- Method: Blending and simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg