3 tips for easier poblano pepper peeling

Recipes with poblano peppers are very cost-effective and economical, in addition to being very popular in Mexican cuisine, with dishes like rajas with cream or the illustrious and honorable chile en nogada.Generally, their preparation involves removing the skin from the peppers because it is not easily digested, although some insist it is a matter of taste and others advocate for the breading process, which is easier when a pepper has no skin.The most popular way to do this is to roast the peppers and then let them sweat so that the skin loosens and is easier to remove, but sometimes we want to do this more quickly or easily, so a few tips for peeling the peppers more simply are always welcome.First, you need to know step by step how to peel the peppers using the roasting technique. The first step is to clean them well with a cloth or napkin dampened in water. Then place the pepper on a hot comal at high temperature. Once the skin is completely blackened, turn the pepper over and repeat until it is entirely black.Put the peppers inside a plastic bag and seal it well, so that the heat does not escape and they sweat. Leave them there for at least 20 minutes. When the time is up, take out the peppers and begin to peel them; the skin should come off easily.3 simple ways to peel poblano peppers1. Put them in the refrigeratorOne way to shorten the time and make the process of removing the skin from the peppers easier is to place them in the refrigerator after roasting. That is, once they are well roasted, put them in a plastic bag and place them in the refrigerator to sweat faster.2. Use a damp napkin or clothIf you use your hands or a knife to peel the peppers after letting them sweat, another option to make it easier is to use a damp napkin or cloth; this will create more friction and help remove the skin easily.3. Use hot oilThis is perhaps the quickest way to remove the skin from a pepper, which involves immersing the poblano pepper in hot oil for a few seconds. Use a deep pot and enough oil to cover the pepper. Be very careful with the oil and use tongs to place it in, turn it, and remove it from the oil. Once you have ‘fried’ it on all sides, take it out, let the excess oil drain, place it in a plastic bag with coarse salt, and then cover it with a cloth to avoid burns and start rubbing them. The coarse salt will do the work of removing the skin.Use these tips to prepare your stuffed peppers or take advantage of them for the chiles en nogada season and save a lot of time when it comes to removing the skin from the peppers.