Difference between revisions of "Culichi"
(Created page with "category:i like turtles' Recipescategory:Mexicancategory:sauces Submitted by [[:category:i like turtles' Recipes]|i like turtles]] One of my favorite sauces from ...") |
|||
| Line 1: | Line 1: | ||
[[category:i like turtles' Recipes]][[category:Mexican]][[category:sauces]] | [[category:i like turtles' Recipes]][[category:Mexican]][[category:sauces]] | ||
| − | Submitted by [[:category:i like turtles' Recipes]|i like turtles]] | + | Submitted by: [[:category:i like turtles' Recipes]|i like turtles]] |
Revision as of 22:36, 2 November 2011
Submitted by: [[:category:i like turtles' Recipes]|i like turtles]]
One of my favorite sauces from a place here in Tucson with great mexican seafood, Marisco's Chihuahua, is culichi
5 Poblano chiles, roasted,stemmed & seeded 3 Garlic cloves 1/2 white onion 2-3 tbs. Chicken bouillon, powdered 1 can of cream( Nestle Media Cream) 1 cup of milk
After roasting the chilies, toss everything in a blender or food processor and process well. Run through a sieve to filter out any fibrous bits from the chiles, heat, and serve over any seafood, chicken or pork. Classicaly paired with shrimp to make camarones culichi. I discovered that Marisco's well sell big cups of this sauce for like $3, so I can put it on pretty much anything I want. A great fatass meal is to order the sauce, a plate of fries, and a big container of ceviche. Dip the fries in the sauce, when the cream gets too much, eat some ceviche, repeat until it's time to take a nap.
