This Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spinach crepes. Try using a mixture of red and green poblanos for a more piquant flavor and a very attractive presentation.
- ¼ cup butter
- ¼ cup vegetable oil
- 2 large white onions, peeled and cut into thin crescents
- 8 poblano chiles, roasted, seed and peeled, and cut into strips
- 1 ½ cups Mexican crema, créme fraîche, or half heavy cream and half sour cream
- salt and pepper to taste
In a large skillet, melt the butter with the oil, add the onions and sauté until transparent.
Add the chile strips and sauté for 5 minutes more.
Add the crema, salt and pepper and continue cooking over low heat until the sauce thickens, about 15 minutes.