When you think about it, being Mexican is all about the blending of various cultures. Our culture reflects the country’s complex history and dominant forces from native Indians to Spanish and other immigrant cultures, like the French and Lebanese.
Nowhere is this more boldly pronounced than by looking at Mexican food. Mexican cuisine is known for its blending of Indigenous and European cultures, and to a lesser extent, African and Asian. Think about tacos al pastor (Middle Eastern influence) or even carnitas (Spanish influence).
That’s why I have always been fascinated with the new Mexican food fusion crazes here in the United States, such as the Korean Taco or the Sushi Burrito. It’s beautiful to see the evolution of our food and culture. I turn to our history with France for this recipe’s inspiration. There was a period in the 1800s of intense effort on the part of the elite to emulate the architecture, fashion and cuisine of the French. The empire of Maximilian and the presidency of Porfirio Díaz were both influential in promoting la comida afrancescada (“Frenchified” cooking.)
A delicate thin pastry, crepes were the perfect vessel to fill with savory, plump shrimp that had been sautéed in a spicy poblano cream sauce. It’s an elegant dish that I would serve with Mexican rice and a crisp green salad.
WHAT YOU NEED
- 1 package of frozen crepes, thawed
- 1 pound medium to large shrimp, peeled and tails removed and discarded
- 1 cup julienned carrots
- 1 cup baby spinach
- For the poblano sauce:
- 1 tablespoon olive oil
- 3 poblano peppers
- 1 (15-ounce jar) Cacique Crema Mexicana Agria
- ½ cup fresh cilantro, stems removed
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup Cacique Ranchero Queso Fresco, crumbled
- 3 tablespoons chopped fresh cilantro
HOW TO MAKE IT
- Using your hands, rub olive oil over the skins of the poblano pepper. Afterwards, place peppers directly onto the flames of the stove burner or on a griddle. Char the peppers completely. Place the peppers in a plastic bag and seal. Allow the peppers to sit for about 15 minutes. At this point, it will be easy to remove the charred pepper skin along with any seeds and stems.
- In a blender add the poblano peppers, Cacique Crema Mexicana Agria, cilantro, cumin, salt, and black pepper. Blend on medium speed for about 1 minute.
- Pour the creamy mixture into a large frying pan over medium heat. Add the carrots and cook for 2 minutes, allowing the carrots to soften. Then add the spinach and shrimp and cook for about 5 minutes.
- Warm the crepes on a griddle. On a serving platter, lay the crepe down and stuff with the shrimp and vegetable mixture. Roll the crepe like you would an enchilada or taquito and put the seam side down. Spoon the creamy poblano sauce on top of the rolled crepes and garnish with crumbled Cacique Ranchero Queso Fresco and chopped cilantro.