Name: Creamy Strips with Mushrooms
Prep time: 55 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 5 Poblano chiles; 2 tablespoons sea salt, for the peppers; 2 tablespoons vegetable oil; 1/4 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 1/2 cups button mushrooms, in quarters; 1/2 cups yellow corn kernels, canned, without liquid; 1 1/2 cups sour cream; 1/2 cups milk; salt; pepper; 1/2 cups panela cheese, in cubes

Preparation

35 mins

20 mins

Low

Grill the poblano peppers over direct heat, moving constantly until all parts have taken on a dark color. Once they change color, place the peppers in a plastic bag and add sea salt until completely covered. Refrigerate for 15 minutes so the peppers can "sweat," making it easier to remove the skin. After the resting time, clean the peppers with the help of a knife to remove the skin; if necessary, place them under cold running water. Once cleaned, open them vertically, remove the seeds and veins, and cut the strips to half a centimeter thick. Set aside.