Public Recipe

    Chiles Rajos En Leche

    Mexican

    2.0· 1
    Northern Mexican

    Ingredients

    • chiles poblanos — roasted, peeled, and deveined (main vegetable)
    • 1 clove garlic — whole (aromatic)
    • milk (liquid base)
    • salt (seasoning)
    • butter or oil (fat)

    Mise en Place

    0/2

    Process

    1

    preparar chiles

    1. 1.Se tuestan los chiles poblanos.
    2. 2.Se pelan, se desvenan y se hacen tiras.
    2

    sofreir y cocer

    1. 1.En la manteca (o aceite) se dora un ajo.
    2. 2.Se echan los chiles a que mueran un poco.
    3. 3.Se les pone leche y sal al gusto.
    4. 4.Ya hervidos se quitan.

    Plating

    • Serve warm as a side dish or as a filling for tacos.

    Sensory Checks

    Color

    The garlic should be golden brown to infuse the fat.

    Texture

    The chiles should soften slightly ('que mueran un poco') but retain some texture.

    Heat

    The milk should reach a boil before removing from heat.

    Notes

    • This is a traditional Mexican preparation of poblano pepper strips in a milk-based sauce.
    • The term 'que mueran un poco' refers to wilting or softening the peppers in the hot fat.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 92%

    Flagged:

    • Exact quantities for milk and chiles are not specified in the original text.

    Techniques in this recipe