Poblano Pepper Slices of Sabores Aztecas with Cream

Puff-pastry of Corn Truffel and Zucchini Flower of Sabores Aztecas.
Chicken breasts stuff with Corn Truffel in Poblano Pepper Sauce.
Chicken Breasts stuff with Zucchini Flower and fresh cheese.
Tinga "Sabores Aztecas".
Fish to the Veracruzana.
"Chilaquiles" San Miguel.
“Zucchini Flower Crepas” in Sweet pepper sauce.
“Corn Truffel Crepas” in Poblano Pepper Sauce.
Poblano Pepper Slices of Sabores Aztecas with Cream.
Poblano Peppers stuff with refried beans of Sabores Aztecas.
Zucchini Flower Quiche with Poblano Peppers of Sabores Aztecas.
Whole Poblano Peppers of Sabores Aztecas stuffed with Cheese in white sauce.
“Tampiqueña” stuffed with Zucchini Flower of Sabores Aztecas.
Diced beef in Morita Pepper Sauce of Sabores Aztecas.
Pork ribs in Pasilla Pepper Sauce.
"Enfrijoladas" of Sabores Aztecas.
Chilaquiles in Green Sauce of Sabores Aztecas.
Red Mole With Chiken.
Shrimp With Garlic and Chipotle Pepper Sauce.
Bean Stuffed Whole Poblano Chile with White Cheese and Tomato.
Filet of Beef in Morita Chile Sauce with A Black Bean Garnish.
Stuffed Chicken Breast Stuffed with Cheese and Squash Flower in Poblano Chile Sauce.
Chicken Breast Stuffed with Huitlacoche in Bean Sauce.

Mexican - Main plate.
Ready in: 40 minutes.
6 Servings

INGREDIENTS

6 cans of Poblano Pepper Slices of Sabores Aztecas (200gr. / 7 OZ).
1 medium onion.
1 clove of garlic.
Epazote (mexican herb) to the pleasure.
Salt.
2 ½ cups of cream
Cheese (optional).

PROCEDURE

Cut the poblano peppers in slices of the wanted size.
Once the slices are ready, season them in a pan with oil putting the threaded onion first together with the garlic finely chopped, later the slices are added and seasoned with salt to the pleasure.
When the slices are ready, add the milk and we allow to boil.
When it boils we rectify the season and we add epazote and salt to the pleasure.

These delicious recipes were created by
Chef Victor Castilla
Prohibited its elaboration for commercial aims.