Espagueti Verde
(es-pah-GEH-tee VER-deh)
Secretos de la Abuela – The Magic in the Pantry (Hacks & Foundations)
Authentic Espagueti Verde isn't a precious, time-consuming weekend project, even if it rightfully begins with the smell of poblanos charring on the stovetop. The velvety, savory depth of this green gold is built entirely on post-war pantry staples, relying heavily on a block of Philadelphia cream cheese, the evaporated milk my mother stacked in the pantry, and the savory backbone of everyday Mexican cooking: Knorr chicken bouillon. Come Tuesday at 6 p.m., let the blender whir, pour the green sauce, and eat.
Ingredients
- dry spaghetti1 lb
- kosher salt1 tbsp
- fresh poblano peppers4 large
- white onion1/4 med
- garlic2 small clove
- fresh cilantro1/2 cup
- full-fat cream cheese4 oz
- Crema Mexicana3/4 cup
- evaporated milk1/2 cup
- chicken bouillon powder1 1/2 tsp
- unsalted butter2 tbsp
- Queso Fresco or Cotija cheese1/2 cup
Method
- 01
Broil the poblanos until the skins are completely blistered and blackened.
Place the peppers on a foil-lined baking sheet directly under your oven’s broiler on high for 10 to 12 minutes, flipping halfway.
- 02
Sweat the charred peppers to loosen their tough skins.
Transfer the hot peppers to a plastic zip-top bag or a tightly covered bowl and let them sit for 10 minutes to allow the trapped steam to separate the charred cuticle from the flesh.
- 03
Scrape the blackened skins off the peppers and discard the seeds and stems.
Use the edge of a soup spoon to gently scrape away the skin without running them under water, which would wash away all that precious smoky flavor.
- 04
Boil the spaghetti in heavily salted water until al dente.
Cook the pasta according to the package directions, reserving a half cup of the starchy pasta water before draining the noodles.
- 05
Blend the green sauce until incredibly smooth and velvety.
Combine the peeled poblanos, white onion, garlic, cilantro, cream cheese, Crema Mexicana, evaporated milk, and chicken bouillon powder in a blender on high.
- 06
Fry the blended sauce in butter to deepen its flavor and mellow the raw alliums.
Melt the butter in a large skillet over medium heat, pour in the sauce (careful, it will sputter), reduce the heat to low, and simmer gently for 3 to 5 minutes.
- 07
Toss the pasta directly into the simmering green sauce until completely coated.
If the sauce feels too thick, loosen it with a splash of the reserved pasta water, then serve immediately garnished generously with crumbled Queso Fresco.
Notes
Never rinse your roasted poblanos under running water.
Peeling them gently with a spoon preserves the essential smoky oils developed during charring; water washes that flavor straight down the drain.
Do not substitute the chicken bouillon powder for liquid stock.
The bouillon powder provides a concentrated hit of MSG and poultry aromatics that absolutely defines the authentic flavor profile of this dish.
From Cook Mexican in America.