Mexican Chorizo Recipe|Homemade [Chorizo Casero]

I don’t live close to a latin store here in Montreal, most of stores are on the other side of town :-( and I’ve been asking around my area for Mexican Chorizo at the butchers shops + super markets and no success… so I started looking for Mexican Chorizo recipes instead.

I’ve been trying different Mexican Chorizo recipes, but no happy with the results so, after my trial and error, adding/removing some ingredients, finally got my own recipe/adaptation of Mexican Chorizo. Something very important, is incredibly easy to make! at first I thought it was going to be more complicated, but not at all, is super easy and fast to make, although… I don’t use casings, (I haven’t found casings in Montreal) I use small plastic bags to store it in the freezer and then take little by little, so most of the time I have chorizo for those craving days.


Continue reading “Mexican Chorizo Recipe|Homemade [Chorizo Casero]”

How to cook “Poblano Pepper” “Chile Poblano”

Visiting one of the markets in the city I got the great surprise to find “Poblano Peppers” I couldn’t believe it! First because, living out of México is quite difficult  (sometimes) to find certain products, and Chile Poblano {Poblano Peppers} is one of them! And best of all the market is very close from my place!! :-D

Chile Poblano
Poblano Peppers – Chile Poblano

What is Chile Poblano?

The poblano is a mild chilli pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho “wide chile”.
Poblano pepper is one of the most popular chilies in Mexico.There are many ways to cool them, include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. A dish called “chiles en Nogada”, that Incorporates green, white and red ingredients according to the colours of the Mexican flag. This may be considered one of México ‘s most symbolic dishes by its Nationals as well as the dish call “Chile Relleno”.

Chile Poblano

After being roasted and peeled (Which Improves the texture by removing the waxy skin), poblano peppers could be either be preserved by canning or freezing. Storing them in airtight containers keeps them for several months. When dried, the poblano Becomes a broad, flat, heart-shaped pod called a “Chile Ancho” (meaning “wide” in Spanish); From this form, it is ground into a powder Often used as flavouring in various dishes.

Note: “Poblano” is Also the word for an inhabitant of Puebla, “mole poblano” Refers to the spicy chocolate chilli sauce Originating in Puebla.

Does not take long to do the rajas poblano, and requires very few ingredients, you can use them for a “taquiza” – “taco fest” tamales filling (this are absolutely one of the best) , tostadas, chalupas, quesadillas or melted cheese with poblano strips.

Appetizer "Rajas de poblano con Queso"  "Strips of Poblano with cheese"
Appetizer “Rajas de poblano con Queso”
“Strips of Poblano with cheese”

Then, start with ingredients.


4 poblano chilies
1/2 medium onion, chopped or sliced.
2 tomatoes, diced.
1 medium clove garlic
1 cube of chicken bouillon
salt and pepper to taste.
Oregano (optional) takes a very rich flavor with oregano.

Garlic, Onion, Tomato, chicken bouillon, oregano.


1. We started roasting chiles on a griddle (unless you have a griddle and are using gas stove, you can take the poblano chile with a fork and put it directly on the fire spinning to be fully toasted everywhere) If you are using the griddle, well simply put the poblano chiles on the griddle turning to be toasted on all sides.

Roasting Poblano Peppers.
Roasting Poblano Peppers

2. When are completely roasted poblano chiles on all sides, remove them from griddle and put them in a plastic bag, let it sit for about 10-15 min.

3. Remove the poblano chiles from the bag and began to peel them, chop them into slices, remove the seeds.

Peeling Poblano Peppers
Peeling Poblano Peppers

4. Already having everything ready, warm up a frying pan, add a little oil (I use olive oil) first add the onion, sauté a bit then add the garlic, let it cook for at least 5 min, do not let the garlic burn, because it takes a bitter taste.

5.Immediately add the poblano rajas, sauté a bit, like add the tomatoes and finally our chicken bouillon cube and pinch of oregano.

6. Let cook for about 15 minutes and voila! You can add shredded cheese and the truth is that they are delicious.

Poblano Pepper Strips
Poblano Pepper Strips

Poblano Pepper Strips with Cheese
Poblano Pepper Strips with Cheese

Join them with red rice, as an appetizer or just in a quesadilla.

          Buen Provecho!