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John's favorite Mexican dish + street corn—enchiladas suiza and elote—inspired this creamy poblano pasta recipe from Rach.
- 5 poblano peppers
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 white onion, finely chopped
- Salt and pepper or white pepper
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano or dried epazote
- 4 cloves garlic, finely chopped
- Juice of 1 lime
- 1 cup Mexican crema or cream or ½ cup each milk and creme fraiche
- 1 pound pasta, such as gigli or, for long pasta, use bucatini
- Toasted pepitas
- Grated or crumbled Cotija cheese or Parm
- Cilantro or parsley, chopped
- Sauteed shrimp, 12 to 16 ounces
- Charred corn kernels, 1½ cups
- Pulled cooked chicken, 3 cups
Bring a large pot of water to boil for pasta.
Preheat broiler and char the poblanos evenly all over. Place the poblanos in a bowl and cover to cool, peel and seed. Halve peppers and thinly slice 2, then coarsely chop 3 and place in food processor. Puree the 3 chopped peppers.
In a large saute pan, heat EVOO, 3 turns of the pan, add onions and season with salt and pepper. Add cumin, oregano or epazote and soften onions a few minutes. Add garlic and the juice of a lime, stir a minute, and add the poblano puree, crema, and sliced peppers, reduce heat to simmer, then add shrimp, corn, or chicken if using.
Salt water and undercook pasta by 1 minute, reserve about ½ cup of the water just before draining.
Toss drained pasta and cooking water with sauce and top with pepitas, cheese and cilantro or parsley.