Description
This Smoky Roasted Poblano Mexican White Sauce is a creamy, flavorful sauce perfect for tacos, enchiladas, and more. Roasting the poblano pepper unlocks a smoky sweetness that complements the richness of the cream and cumin.
Ingredients
Scale
- 1 cup (250 ml) vegetable broth, low-sodium
- ½ cup (120 ml) heavy cream (36% milkfat)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 g) all-purpose flour
- 1 large poblano pepper, roasted, peeled, and seeded
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 ml) fresh lime juice
- ½ tsp ground cumin
- Salt and pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro
- Optional drizzle: 2 tbsp heavy cream, ½ tsp lime juice, 1 tbsp cilantro
Instructions
- Roast Poblano: Broil pepper until charred, rotating for even cooking.
- Steam & Peel: Steam pepper covered for 5-10 minutes, then peel, seed, and chop.
- Sauté Aromatics: Sauté onion in butter until translucent (3-4 minutes).
- Bloom Garlic & Poblano: Add garlic and poblano; cook until fragrant (1 minute).
- Create Roux: Whisk in flour for 1-2 minutes until pale golden.
- Incorporate Broth: Gradually whisk in broth until smooth.
- Simmer & Thicken: Simmer for 3-4 minutes, stirring occasionally.
- Add Cream & Seasoning: Stir in cream, cumin, salt, and pepper; simmer for 5-6 minutes.
- Brighten with Lime: Stir in lime juice; adjust seasoning.
- Optional Drizzle: Combine cream, lime juice, and cilantro for drizzle.
- Serve & Garnish: Serve over desired dish; garnish with cilantro.
Notes
For a smoother sauce, ensure the poblano pepper is thoroughly peeled after roasting. Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: poblano,white sauce,mexican,creamy,roasted,cumin,tacos,enchiladas