Follow these steps for perfect results
vegetable oil
garlic
minced
onion
minced
poblano peppers
roasted, seeded, deveined, and peeled
serrano chili peppers
roasted, seeded, deveined, and peeled
ripe tomatoes
cored and quartered
red wine
marjoram leaves
minced
salt
fresh ground black pepper
Tabasco
baking potatoes
peeled and cut into 1-inch cubes
squid
cleaned, sacs cut into 1/4-inch rings, tentacles reserved
flat-leaf parsley
minced
coriander leaves
minced
Combine the vegetable oil, minced garlic, and minced onion in a large saucepan.
Cover and cook over low heat, stirring constantly, until the onion softens (about 15 minutes).
Add the roasted, seeded, deveined, and peeled poblano peppers and serrano chili peppers, quartered ripe tomatoes, red wine, and minced marjoram leaves to the saucepan.
Cover the mixture with 1 quart of cold water.
Bring the water to a boil, then reduce heat and simmer for 40 minutes.
Pass the sauce through a food mill.
Add salt, fresh ground black pepper, and Tabasco to taste.
If making ahead, cool and refrigerate for up to 4 days at this point.
One hour before serving, warm the sauce in a large saucepan.
Add the peeled and cubed baking potatoes and the cleaned squid rings and tentacles to the sauce.
Simmer until the potatoes and squid are tender (about 40 minutes).
Serve in warm bowls garnished with minced flat-leaf parsley and coriander leaves.
Expert advice for the best results
Adjust the amount of Tabasco to your spice preference.
Roasting the peppers adds a deeper flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a rustic bowl, garnished with fresh herbs.
Serve with crusty bread.
Top with a dollop of sour cream or Greek yogurt.
Complements the spice and savory flavors.
A refreshing pairing.
Discover the story behind this recipe
Poblano peppers are a staple in Mexican cuisine.
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