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Culichi sauce- anybody have a recipe?

EWSflash Jun 27, 2010 07:46 PM

At Mariscos Chihuahua in Tucson they have a dish of shrimp or fish in culichi sauce. It's one of those sauces you make a pig of yourself on, it's so good if you have any after you've finished your fish or camarones, you either take the sauce home for other dishes or drink the rest of it. It's mostly chiles and cream, but there's a lot more there. Does anybody have an idea how too make it savory like they serve it at Mariscos?

  1. goodhealthgourmet Jun 27, 2010 08:02 PM

    http://tucsontacos.blogspot.com/2009/...

    you can just skip the shrimp part & make the sauce.

    6 Replies
    1. re: goodhealthgourmet
      DiningDiva Jun 28, 2010 08:23 AM

      Ah, a liquid version (more or less) of rajas con crema, no wonder it's delicious :-) Roasted poblanos are hard to beat

      1. re: DiningDiva
        cristina Jun 28, 2010 09:37 AM

        Yes, and very similar to one of my favorite soups, crema poblana. Hot or cold, it's out of this world.

        Link: http://www.mexicocooks.typepad.com

        1. re: cristina
          dlglidden Jun 28, 2010 06:47 PM

          Some years ago, Campbells introduced a Cream of Poblano condensed soup. It was distributed mostly in the southwest and California. Alas, it was discontinued after 2-3 years. For a canned, condensed soup it was remarkably good and tasted almost like "the real thing"; I was sorry when they discontinued it and emailed them for the "back story." It seems they were trying to get a foothold in Hispanic communities, but the soup didn't sell very well. The consensus was that their target audience was used to making its own soups from scratch and just didn't have much of an interest in using canned soups, no matter how "convenient" they were.

          1. re: dlglidden
            DiningDiva Jun 28, 2010 08:05 PM

            They actually used to have it in the frozen resatuarant soup line which is heads and shoulders better than the condensed soup in a can. The frozen product was outstanding. I wanted to add it to our regular soup rotation at work but couldn't. One it was expensive, and two, it was slated to be discontinued :-(

            1. re: DiningDiva
              dlglidden Jun 29, 2010 11:52 AM

              Yeah, I remember Campbells frozen potato soup (small cubes of potatoes in a cream-based soup). Delicious.

            2. re: dlglidden
              cristina Jun 28, 2010 09:44 PM

              Hmm...Campbell's Crema de Poblano soup is on every supermarket shelf in Morelia. Too bad they have discontinued it in the USA, but it's still going strong here in Mexico.

              Link: http://www.mexicocooks.typepad.com

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