Cooking Instructions

Follow these steps for perfect results

Ingredients

0/15 checked
6
servings
1 tsp

vegetable oil

2 unit

garlic

minced

1 unit

onion

minced

3 unit

poblano peppers

roasted, seeded, deveined, and peeled

2 unit

serrano chili peppers

roasted, seeded, deveined, and peeled

2 unit

ripe tomatoes

cored and quartered

0.5 cup

red wine

1 tsp

marjoram leaves

minced

0.5 tsp

salt

1 tsp

fresh ground black pepper

0.5 tsp

Tabasco

2 unit

baking potatoes

peeled and cut into 1-inch cubes

1.5 unit

squid

cleaned, sacs cut into 1/4-inch rings, tentacles reserved

2 tbsp

flat-leaf parsley

minced

1 tbsp

coriander leaves

minced

Step 1
~7 min

Combine the vegetable oil, minced garlic, and minced onion in a large saucepan.

Step 2
~7 min

Cover and cook over low heat, stirring constantly, until the onion softens (about 15 minutes).

Step 3
~7 min

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.

Step 4
~7 min

Cover the mixture with 1 quart of cold water.

Step 5
~7 min

Bring the water to a boil, then reduce heat and simmer for 40 minutes.

Step 6
~7 min

Pass the sauce through a food mill.

Step 7
~7 min

Add salt, fresh ground black pepper, and Tabasco to taste.

Step 8
~7 min

If making ahead, cool and refrigerate for up to 4 days at this point.

Step 9
~7 min

One hour before serving, warm the sauce in a large saucepan.

Step 10
~7 min

Add the peeled and cubed baking potatoes and the cleaned squid rings and tentacles to the sauce.

Step 11
~7 min

Simmer until the potatoes and squid are tender (about 40 minutes).

Step 12
~7 min

Serve in warm bowls garnished with minced flat-leaf parsley and coriander leaves.

Pro Tips & Suggestions

Expert advice for the best results

Adjust the amount of Tabasco to your spice preference.

Roasting the peppers adds a deeper flavor.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Can be made 1-2 days in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with crusty bread.

Top with a dollop of sour cream or Greek yogurt.

Perfect Pairings

Food Pairings

Green salad with a light vinaigrette
Mexican rice

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Mexico

Cultural Significance

Poblano peppers are a staple in Mexican cuisine.

Style

Occasions & Celebrations

Festive Uses

Dia de Muertos
Cinco de Mayo

Occasion Tags

Casual dinner
Family meal

Popularity Score

60/100

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