Creamy Chilaca Chile Strips

Marielle Henaine
Chilaca chiles are non other than pasilla chiles but fresh! Chilaca chiles are widely popular in Mexico, specially Michoacán, and they are an important part of Mexican cuisine. Give chilaca chiles a try and prepare these drool-worthy creamy chilaca chile strips with white corn kernels, requesón, and cream. Nothing can go wrong when making creamy chilaca chile strips served with corn tortillas!
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Ingredients
4
Portions
  • 1 kilo chilaca chile
  • 1 tablespoon vegetable oil
  • 1/2 onions, thinly sliced
  • 1 tablespoon garlic, finely chopped
  • 1 cup white corn kernels
  • 1 cup sour cream
  • 1/2 cups requesón
  • 1 tablespoon epazote, finely chopped
  • tortillas
Preparation
25 mins
15 mins
Easy
  • On a griddle, roast chilaca chiles until charred. Place charred chilaca chiles in a plastic bag and let sweat for about 15 minutes.
  • Using a knife, peel, trim, cut open, and seed chilaca chiles. Cut into thin strips.
  • In a skillet, heat oil and cook onion, garlic, chilaca chile strips, white corn kernels, cream, requesón, and epazote.
  • Serve creamy chilaca chile strips in a clay cooking pot with corn tortillas.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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