Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 2 poblano peppers, seeded and diced
- 1 lb chuchos, peeled and diced
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and onion and cook until softened, about 5 minutes.
3. Add the poblano peppers and cook for an additional 3 minutes.
4. Add the chuchos and cook until they are tender, about 8 minutes.
5. Add the cilantro and season with salt and pepper, to taste.
6. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 16 minutes
Temperature: Medium
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 24g
Protein: 8g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil or butter.
- Garlic can be substituted with garlic powder.
- Onion can be substituted with shallots or leeks.
- Poblano peppers can be substituted with jalapeno peppers.
- Chuchos can be substituted with potatoes.
Variations:
- Add other vegetables such as bell peppers, zucchini, or mushrooms.
- Add other herbs and spices such as oregano, chili powder, or cumin.
Tips and Tricks:
- Make sure to dice the vegetables into small pieces so they cook evenly.
- Add a splash of lime juice at the end for a bright, citrusy flavor.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve with warm tortillas or over a bed of rice.
Garnishes:
Garnish with fresh cilantro, diced avocado, or crumbled queso fresco.
Pairings:
Serve with a side of refried beans and warm tortillas.
Suggested Side Dishes:
Serve with a side of black beans, corn, or a green salad.
Troubleshooting Advice:
If the vegetables are not cooking evenly, cover the skillet with a lid and cook for an additional few minutes.
Food Safety Advice:
Make sure to wash all vegetables before preparing.
Food History:
Chuchos are a type of potato native to Mexico and Central America. They have been a staple of Mexican cuisine for centuries.
Flavor Profiles:
This dish is savory and slightly spicy with a hint of smokiness from the poblano peppers.
Serving Suggestions:
Serve as a side dish or as a main course with a side of beans and warm tortillas.
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Region: Mexican