Spaghetti Poblano (Espagheti Verde Crema Poblana)

I cannot remember when I started making the Poblano Spaghetti.   I want to say that the first time I tried this dish was during my sisters’ bridal shower.  You read correctly, both my sisters, Lorena and Mariela, got married in the same month in the same year!  We naturally combined their bridal showers! We were not being cheap; we just had the same group of friends.  I think our very dear friend Elena Moreno had the shower catered by her mom’s restaurant in Nuevo Laredo Mexico.  I am sure of it!

The first time I took a bite and savored this, my mouth and my taste buds had a party, a never ending party because this dish makes its appearance often and center stage.  It is very easy to make and I normally serve it as a side dish for the Thanksgiving turkey.  In our family, we love the whole turkey idea that we also have turkey and all its sides for Christmas Eve dinner.  You can make it during the year and it goes well with chicken.  I have tried different kinds of pastas and the best match is thin spaghetti.  Following is the recipe.

One reminder:  You never know how hot the Poblano pepper is going to be, so please add half a Poblano at a time.  Taste it between adding the Poblano and make sure the level of heat is one that you and your family can tolerate.  Remember that when your sauce hits the hot spaghetti, the heat will intensify a little.

1 box thin spaghetti

3-4 Poblano peppers

15 oz of crema Mexicana

Salt to taste

Shredded Chihuahua or Parmesan cheese for garnish

Follow the directions on the box of spaghetti and bring your water to boil.  Remember that once the water comes to a boil, to salt the water. 

While you wait for the water to boil, roast the Poblano peppers.  You can roast them in the oven, over an open flame in a gas stove, or over a comal or cast iron pan on an electric stove.  Once the peppers are black not burned, place them in a paper bag to sweat.  When peppers are cool enough to handle, you have to remove the stems, seeds and charred skin.  I find that it is easy to do this under cold running water.

In a blender, empty the contents of the crema Mexicana and add the salt to taste.  Add one Poblano at a time, or if you do not like spicy add half a Poblano at a time.  I usually add about 3 depending on the level of heat.

Once you have the crema tasting the way you want, add it to the cooked spaghetti.  Always reserve a little of the pasta water because you may need it to make the sauce creamier.  Once the crema has been incorporated to the spaghetti, if you feel that it is too tight, add pasta water until the pasta loosens a little.

Place the pasta in a rectangular Pyrex dish, spread the shredded cheese on top and cover with foil.  When you reheat, you can always add milk to loosen it up.  I hope you enjoy as much as I do.  If you cannot find crema Mexicana, let me know and I will be more than happy to tell you how to make your own.

This is the crema Mexicana, make sure it does not read Crema Agria because that is essentially sour cream.  What you need it the Grade A Table Cream.  There are many brands, but Cacique is probably the better tasting one.