We adapted this slightly spicy cream sauce recipe from the LA Times where it was recommended as a sauce for pork chops. Now we never make chimis without it. In response to requests for the recipe to accompany the posting which is on the blog here is the recipe. When making a pork or chicken filling for the chimichangas, there are enough juices for the Reserved Juices. I will spoon a few tablespoons of the Poblano Cream Sauce over or along side of each chimichanga. Chicken stock is listed first, incase you are just making the sauce for a dish other than the chimis.
1 medium Poblano pepper 100 grams
1/2 cup unsalted butter 14 grams
1 tablespoon 1 yellow onion (small), finely diced 43 grams 1/3 cup
1 garlic clove (medium), 5 grams 2 teaspoons finely grated
chicken stock 183 grams 3/4 cup (177 ml), divided OR Reserved Juices heavy cream 232 grams 1 cup (236 ml)
cornstarch 12 grams 1 tablespoon
1 teaspoon fine sea salt
1/2 teaspoon pepper
Roast and Chop the Poblano Pepper Set an oven rack near the top of the oven. Set the oven to the broil. Remove the stem from the pepper. Set a small sheet of aluminum foil on a baking sheet, and place the pepper on it. Broil the pepper on all sides until its skin blisters and blackens. Remove the pepper and place it in a plastic or paper bag and then seal the bag for 5 to 10 minutes. Place the pepper on a cutting board. Remove the skin, cut the pepper in half, and remove the seeds and ribs. Coarsely dice the pepper.
Saute the Onion and Garlic In a medium size pan, preferably cast iron, over medium heat, melt the butter. Add the onion and saute for several minutes until tender. Add the garlic and saute for a couple of minutes.
Make the Cream Sauce Stir in all but around 31 grams/2 tablespoon (30 ml) of the chicken stock (or Reserved Juices) and the heavy cream. Bring the mixture to a boil, reduce the heat, and simmer for several minutes until the mixture slightly thickens. Stir in the diced poblano pepper and simmer for 1 minute. Scrape the mixture into a food processor and puree the mixture into a sauce. (At this point, the sauce can be refrigerated for 3 days, or frozen for 1 month.)
Complete the Cream Sauce Just before deep-frying the chimichangas, return the pureed sauce to the pan. In a small bowl, whisk the cornstarch and the remaining chicken stock (or Reserved Juices) to make a thickened mixture. Heat the sauce on medium heat until almost boiling. Whisk in the cornstarch mixture and bring the sauce to a low boil. Continue to whisk until it thickens to a slightly thickened, heavy cream consistency. Reduce the heat to keep the Poblano Cream Sauce warm and cover the pan. When ready to serve, whisk in salt and pepper to taste. (If the sauce thickens too much, whisk in some water to thin it.)
Store: Airtight: 3 days, refrigerated; 1 month, frozen.