Simmer together a poblano chile, long-browned onions and Mexican crema fresca, and you can make almost anything taste heavenly. I love to add steamed new potatoes. Raw corn is also wonderful.
SERVES 6
1 |
onion |
2 |
tablespoons vegetable oil |
|
Salt |
2 |
pounds zucchini |
1 |
poblano chile |
2 |
garlic cloves, thinly sliced |
½ |
cup crema fresca, crème fraîche or sour cream |
4 |
tablespoons chopped fresh cilantro |
Cut the onion in half lengthwise and then cut it crosswise into ¼-inch slices. Place oil and onion in a heavy-bottomed skillet and sprinkle with salt. Cover tightly and cook over very low heat until the onion has thoroughly wilted and begun to turn golden, about 30 minutes.
Meanwhile, cut the ends off the zucchini, quarter it lengthwise and then cut the quarters in half crosswise. Roast the poblano chile (see sidebar) until the skin is blackened and blistered. Set aside to cool. When the chile is cool enough to handle, peel, core and seed it, then cut the flesh into shreds.
When the onion is golden, add the garlic and cook for 5 minutes more. Add the poblano and zucchini and stir to combine well. Add ¾ teaspoon salt, cover and continue to cook over low heat until the zucchini begins to soften but is still crisp in the center, about 20 minutes.
When the zucchini is ready, pour the crema fresca over the top and raise the heat to medium-high. Cook, uncovered and stirring occasionally, until the cream has thickened, about 10 minutes. If the cream begins to brown and stick to the bottom of the pan, scrape it free with a spatula; it will dissolve and enrich the sauce.
Just before serving, taste and adjust the salt. Stir in 2 tablespoons of the cilantro. Transfer to a serving bowl and sprinkle with the remaining 2 tablespoons cilantro. Serve.