This smoky, delicious recipe is divine with enchiladas (of course!), chicken, steak, pasta, or simply for a dipping sauce. Cinco de Mayo recipes are here, there and everywhere at the moment. And frankly, there can never be too many recipes for this delicious holiday.
I love creating sauce recipes using different chile varieties, and the smoky flavor of the dried poblanos makes this recipe incredibly delicious! Now I’ll switch off between this new recipe and the Ancho Chile Enchilada sauce we made last year — which I use on everything from rice and pasta dishes to grilled steak and shrimp — oh yes, and on enchiladas, too!
What a festive appetizer to serve at your Cinco de Mayo party — at any party, for that matter!
Oh and here are a few more Cindo de Mayo favorites for you to feast on . . .
This is not a sponsored posts and as always, all opinions are my own. 🙂
- about 5 medium to large dried poblano also called pasilla chile peppers
- 1 cup cooking liquid reserved -- see recipe instructions
- ¾ vegetable stock
- 4 small garlic cloves peeled with stems and roots removed
- 1½ teaspoons ground cumin
- 1 teaspoon granulated sugar
- ¾ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
- Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for at least 45 minutes.
- Remove 1 cup of the water from the pot and pour it a blender.
- Then remove the chiles from the pot. (You should have about 1 cups worth.) Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.
- Add the stock, garlic, cumin, sugar, salt and cinnamon.
- Purée until the sauce is completely smooth, about 30 seconds.
- Pour the sauce into a storage container and keep refrigerated until you're ready to use it.