How to Fire Roast on a Gas Stove

Guess what? Tacos are better with fire roasted poblanos.

And they’re even better when you’ve roasted the peppers yourself! DIY fire roasting can be achieved with a broiler or a gas stove. I recently learned how to do this over a gas stove, and it is really easy and fun. Maybe it is my lifetime love of science and playing with Bunsen burners, or maybe it is my fascination with new cooking techniques, but I’ve got a fever. And the only prescription is more fire roasting.

First, a disclaimer, which has nothing to do with fire safety. It’s my stove. I rent an apartment in a really old building (89 years old to be exact) and the kitchen has really old appliances. My stove is ugly, with indelible burn marks everywhere. No amount of Method cleaner, degreasing stovetop cleaner, or Bar Keeper’s Friend can clean this baby up. So we deal with it, and now you will too. Because here it is in all its glory.

Aging ungracefully

The first step to fire roasting your peppers is slicing them in half, deseeding them, and placing them directly on the burner of your gas stove. Turn the heat up to high and hold the pepper with fire-proof tongs. Or non-fire-proof tongs (but be careful). Just make sure your tongs can withstand the heat and they won’t melt everywhere. Grilling tools are ideal.

The skin will start to get brown and, in some spots, black and bubbly. Turn the pepper periodically so that it gets charred evenly over the flame, for about 8 minutes. When the skin is brown and blistering all over (yum!) remove the pepper from the flame and repeat the process for all remaining peppers. If you get really good at this, you can have multiple burners going at once.

Next, place your peppers in a large plastic bag with a zipper seal.

This will steam the hot peppers and make it easier to remove the skin. After 5 minutes, remove them from the bag and the skin should peel right off. From here you can chop, slice, dice or stuff them for your favorite recipe.

One option is to keep the burners fired up to warm some tortillas. Corn tortillas are fantastic when heated over an open flame.

It takes just a minute or two per side to get fresh corn tortillas warm and slightly charred. I’m telling you, now that I know how to do it I dream about what I can fire roast next! This is how I made the roasted poblano and spicy black bean tacos for the vegetarian beer dinner that I created earlier this month.

1. Poblanos: First, fire roast your poblano peppers using the method described above, and slice the peppers into strips. See all the little charred bits? Delicioso.

2. Black Beans, Chili powder, Cumin: Next, add 1 Tbsp oil to a saucepan over low-medium heat and add black beans (canned or dry and soaked). Stir for two minutes, then add chili powder and cumin to the pot. The amount depends on your personal preference. Cook for about 5 minutes just until the beans start to get pasty and then take them off the heat.

3. Sour cream, Lime, Cilantro: Then add 1 Tbsp lime juice and a palmful of chopped fresh cilantro to 1/2 cup of sour cream. Stir to combine.

4. Tortillas: Warm some corn tortillas over the flame on a gas stove, or in the microwave between 2 damp paper towels for 30 seconds, or wrapped in foil in a 350 degree oven for 8-10 minutes.

5. Additional Toppings: I shredded some cheddar cheese and pulled the Chipotle Tabasco out of the refrigerator. Other toppings ideas include: steamed corn, pico de gallo, roasted diced potatoes, or sriracha sauce.

6. Assembly: Fill the warm corn tortillas with beans, peppers, and additional toppings, and top with a dollop of the cilantro lime sour cream, for a super roasted Mexico-inspired dinner.

Once you try this technique, you might get hooked. Don’t say I didn’t warn you.

 

MexiKali Wraps

One thing I love to eat when the weather warms up is Mexican food. The weekly taco night is a must in the summer, and Kyle and I usually enjoy tacos, burritos, or burrito bowls outside with a cold beer. Sometimes I struggle to get a serving of vegetables in for this once-a-week meal. I started adding steamed broccoli or sauteed zucchini to our burritos and they were a major hit. This week, I decided to get a little more creative and I developed the MexiKali wrap.

Inspired by Brittany’s Vegetarian Zucchini Boats over at EBF, I included a little kale in these tasty wraps. My only regret was the white flour tortillas – the store was out of whole wheat and I think I would have preferred the heartier wheat wrap. Otherwise, they were a great summer meal.

MexiKali Wraps

I filled these wraps with:

  • black beans
  • cilantro-lime rice
  • crispy sauteed kale strips
  • tomato salsa
  • diced avocado (sprinkled with lime juice)

Cilantro-Lime Rice

  1. Cook one cup of brown rice according to package directions (yields 2 cups cooked rice).
  2. While rice is still warm, add 3 tablespoons of fresh squeezed lime juice.
  3. Stir in a handful of chopped cilantro and serve warm.

Crispy Sauteed Kale Strips

  1. Wash one half a bunch of kale. I used Red Russian kale for these wraps for its mild flavor. Dry leaves in a salad spinner or air dry on paper towels.
  2. Remove stems from kale. Stack 6-8 leaves and roll them lengthwise like a cigar. Starting at one end, slice the leaves into thin strips. This is how I chiffonade basil, and it works really well for chopping kale into bite-sized pieces for sandwiches.
  3. Add 2 Tbsp olive oil to a skillet over medium-high heat. Add 1/2 Tbsp minced garlic or 1/2 cup thinly sliced onions to the pan for flavor.
  4. Toss in the kale and saute, stirring with a wooden spoon, until tender. Continue to fry the kale until it becomes crispy. Season with salt and pepper if desired.

Canned Tomato Salsa

This salsa is good for when you want fresh-tasting salsa but the tomatoes aren’t in season yet. Bonus points if you canned these yourself from last year’s crop!

Ingredients:

  • 2 cups canned diced tomatoes
  • 1 jalapeno pepper, seeded and finely diced (use gloves!)
  • 1/2 cup onion, finely diced
  • 3 Tbsp fresh cilantro, chopped
  • 3 Tbsp lime juice
  • 1 clove of garlic, minced
  • Salt

Preparation:

  1. Pour the tomatoes out onto a large cooking board and chop with a large, broad knife to make sure they are uniformly chopped to a fine dice.
  2. In a medium bowl, combine the tomatoes, jalapeno, onion, cilantro, lime juice, and garlic. Add salt to taste.

I hope this one finds a place on your table this summer. I’m sure it will be returning to mine. Have a great week!