The Husband and I had an amazing vacation in San Miguel de Allende this summer, and one of the highlights of the trip was the authentic Mexican cuisine. I have always loved Mexican food, and I’m a fairly picky Mexican diner because of my Southern California roots as well as the fact that I must eat in restaurants where gluten cross-contamination can be prevented. But I’d only ever eaten Mexican food in America before this trip. My post highlighting the tastes of San Miguel may have given you a glimpse of our experience.
Since returning to the States, I’ve realized that our trip has completely ruined me. I am no longer satisfied with the tacos, fajitas, and burritos that I’ve loved for years. They just taste…well…American. I wish I had known enough Spanish to ask the ladies in the kitchen about the fresh ingredients of the magnificent dishes that we were served.
I wish I could have perched myself on a stool in the corner to watch their techniques as they worked all afternoon and evening for a feast that would begin at 10:30. I heard that the day they make mole sauce begins on the tile floor with 20-30 ingredients. It would have been worth missing a day of sightseeing and shopping to watch and smell the aroma of fresh spices being roasted and ground into a sauce that wouldn’t last more than 30 minutes on the table. Unfortunately, we weren’t around for mole day. But thankfully we were there for Poblano Soup Day.
Poblano Soup was one of my favorite dishes of the week, and after the first bite I knew I had to try to recreate it. This was the Hyder House version.
Served by a sweet Sasey with a demure smile and a “por nada”.
This is my dairy-free, gluten-free version, and the Husband thinks it’s quite close.
And I think I have to agree.
The process is really quite simple, and I think the secret is in the fresh poblano peppers. I’ve heard that poblano peppers can surprise you. Sometimes they’re mild, and other times they’re potent. THESE were potent!
I wished I had worn gloves, because my fingers burned for the next 24 hours. And then the tip of my nose burned from itching my nose with peppery fingers! Anyway, you can learn from my mistakes and follow this simple process.
Wearing gloves, wash the peppers, cut them in half, and remove the seeds and stem. Place them on foil-lined cookie sheet, skin up, and broil until the peppers begin to blacken. Then flip them and cook for a few more minutes.
When both sides have blackened, place the peppers in a ziplock bag for about 15 minutes.
Then remove the skin from the peppers and place the peppers in a food processor or Vita-Mix. After sauteing the minced garlic and onion, simply puree, heat, and simmer.
Poblano Soup (Gluten-Free, Dairy-Free)
By Heather (inspired by the Mexican cooks at the Hyder House)
- 3 poblano peppers, roasted
- 2 garlic cloves, minced
- ½ yellow onion, diced
- 1 T. grapeseed oil
- 2 T. Bob’s Red Mill Gluten-Free Corn Flour
- 1 T. Nutritional Yeast
- 2 c. vegetable broth
- ½ c. cilantro leaves, chopped finely (save some for garnish)
- 1 1/2 c. So Delicious Organic Unsweetened Coconut Milk
1. Preheat oven to somewhere between 450 and 550.
2. Wearing gloves, wash the peppers, cut them in half, and remove the seeds and stem.
3. Place on foil-lined cookie sheet, skin up, and broil until peppers begin to blacken. Flip. Watch carefully.
4. When both sides have blackened, place in a ziplock bag for 15 minutes.
5. Then peel the skin from the peppers and place the peppers in a food processor or Vita-Mix.
6. Sautee minced garlic and onion in grapeseed oil until tender and add to food processor.
7. Puree peppers, garlic onion mixture, corn flour, nutritional yeast, vegetable broth, and most of the cilantro.
8. Pour into a large saucepan, stir in the coconut milk, and bring to a light boil. Reduce heat to simmer.
9. Serve and sprinkle with remaining cilantro.
Recreation Challenge Part 1 was a success!
And a wonderful thing about special dishes like this is that one bite can transport you to another time and another place.
Or it can bring wonderful memories to wherever you happen to be.
For Recreation Challenge Part 2 I’ll be serving breakfast, so come back and join me!
This recipe is linked to:
- Gluten Free Wednesdays hosted by Linda of The Gluten-Free Homemak
- Real Food Weekly hosted by Diane of The Whole Gang
- Wellness Weekend hosted by Ricki of Diet, Dessert and Dogs
- Seasonal Sundays hosted by Brittany of Real Sustenance
- Slightly Indulgent Tuesdays hosted by Amy of Simply Sugar and Gluten-Free