Our friends Roland and Susan introduced us to this at one of their favorite Mexican places in Tucson, Mariscos Chihuahua. It's a fantastic little dive of a place with walls decorated with 3D ocean scenes (waves, a giant marlin leaping out at you). It took us awhile to get to this dish because we were so enamored with their camarones rellenos (giant shrimp stuffed with cheese, wrapped with bacon, and deep fried... an order gets you seven, but they're so decadent that you really only ought to eat a couple) and their simple but SO good ceviche. This sauce, served over whitefish, moved straight to the top of Bryce's favorites. Then he went hunting for a recipe online. I've made it once and the verdict is that it's a *little* different, no better or worse... but still worth licking the plate!
5 poblano chiles, roasted, stemmed, seeded, and chopped (see Creamy Poblano soup for details if you need them)
3 garlic cloves (minced unless you have a blender that can puree them)
1/2 white onion, chopped
2-3 T powdered chicken bouillon
1 can 'cream' (Nestle Media Cream)*
1 c milk
*I didn't have any and when I investigated online, I opted to replace this with a cup of sour cream.
Put everything in a blender and puree. Place in a pot and heat through.
To serve:
Saute shrimp or whitefish fillets in a little butter and top with sauce.
Or you can put it over rice or garlic toast
