Prized for their fresh flavor and mild spicy factor, Poblano chilies are the basis for Mexico’s classic Independence Night recipe, Chilies en Nogada. You’ll also see them on local menus as the tasty chiles rellenos filled with ground beef, melted cheese or seafood and in a dish called rajas con crema, which consists of chili slices cooked in a creamy cheese sauce. Chef Rentería uses them here in a silky smooth soup with another traditional favorite on the side, esquites. Esquites or corn kernels are cooked with epazote and served with lime juice, mayonnaise, chili powder and crumbled cotija cheese.


Crema Poblana con Esquite

Serves 14 people

1 onion
2 liters of chicken stock
5 cloves of garlic
¾ liter of heavy cream
5 Poblano chilies
1 leek
50 ml corn oil
1 potato

For the Esquites

250g mayonnaise
2 limes
100g powdered chili
50g Cotija cheese
1 bunch of epazote
1kg raw sweet corn kernels
Salt and pepper to taste


Slice the onion, garlic, leek and potato.
Sear the poblano chilies over the gas flame and leave in a plastic bag for a few minutes to sweat so that you can easily remove the skins and the seeds. It is a good idea to wear gloves when handling chilies. Slice the chilies into thin strips.
Fry the onion and add the garlic, potato, leeks and chili slices. Fry for 5 minutes. Add the chicken stock and simmer until it reduces by half, then add the cream. Continue cooking over a low heat until it reduces by half again and then blend and season.
Cook the sweet corn kernels with the epazote in water, drain and add mayonnaise, cheese and lime juice, sprinkle with chile if desired (you do not have to use the amount indicated in the recipe). Serve in a bowl to accompany the soup.

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