Cinco de Mayo Recipes: Smoky Poblano Enchilada Sauce and Pasta Para Duros

Smoky Poblano Enchilada Sauce and Pasta DurosCinco 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!  

And check out these super cool snacks from the Don Enrique line at Melissa’s Produce.  They’re called Pasta Para Duros and they’re new to me, so I really wanted to share them with you!

Smoky Poblano Enchilada Sauce and Pasta DurosPasta Para Duros are super quick and easy to prepare and they’re quite fabulous dipped into this enchilada sauce. What a festive appetizer to serve at your Cinco de Mayo party — at any party, for that matter!

Smoky Poblano Enchilada Sauce and Pasta Duros

Smoky Poblano Enchilada Sauce Recipe
 
Serves: Makes approximately 2 cups
Ingredients
  • about 5 medium to large dried poblano (also called pasilla) chile peppers
  • water
  • 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
Instructions
  1. Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
  2. 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.
  3. Remove 1 cup of the water from the pot and pour it a blender.
  4. 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.
  5. Add the stock, garlic, cumin, sugar, salt and cinnamon.
  6. Purée until the sauce is completely smooth, about 30 seconds.
  7. Pour the sauce into a storage container and keep refrigerated until you're ready to use it.

This is not a sponsored posts and as always, all opinions are my own. 🙂

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Comments

  1. Blanca says

    Duritos are so addicting. I was just talking about them last night. We always had these at home growing up. The pinwheels and the flat long ones. I like the long ones because you can scoop up more stuff with them. Now I need to stock up on some chiles and duros because my mouth is watering. Thanks for all the great recipe ideas.

  2. Ann Godfrey says

    Hello. I was thinking this sauce would be great in a corn, black bean and red pepper salad or a pasta salad with beans? What are your thoughts?

  3. says

    The sauce is TDF. And I saw the Pasata Para Duros at my Food City the other day – all kinds of them. I meant to ask what they are and how to prepare them. Definitely worth knowing they are good for dipping!

    • valentina says

      So cool you saw the Pasta Para Duros before you saw this. Love that I addressed this question for you. 😉 xo

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