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Rajas con Crema

Name: Rajas con Crema
Prep time: PT25 minutes
Cook time: PT30 minutes
Total time: PT55 minutes
Yield: 4
Cuisine: Mexico
Ingredients: 6 undefined Poblano peppers (about 300-350g total); 1 undefined Yellow onion (medium, thinly sliced); 200 ml Mexican crema or heavy cream (Mexican crema is preferred for its tang, but heavy cream can be substituted.); 1 cup Corn kernels (fresh or frozen, optional); 100 g Oaxaca cheese (shredded or torn into small pieces. Monterey Jack or a mild white cheddar can be substituted.); 1 tablespoon Vegetable oil or butter (for sautéing); to taste undefined Salt; to taste undefined Black pepper; 12 undefined Corn tortillas (for serving)

A classic Mexican dish of roasted poblano pepper strips simmered in a rich, creamy sauce with onions and optional corn. Delicious served as a filling for tacos, a side dish, or even a light vegetarian main.

準備時間25 minutes

調理時間30 minutes

合計時間55 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Rajas con Crema - Mexico traditional dish

🧂 材料

6 Poblano peppers(about 300-350g total)
1 Yellow onion(medium, thinly sliced)
200 ml Mexican crema or heavy cream(Mexican crema is preferred for its tang, but heavy cream can be substituted.)
1 cup Corn kernels(fresh or frozen, optional)
100 g Oaxaca cheese(shredded or torn into small pieces. Monterey Jack or a mild white cheddar can be substituted.)
1 tablespoon Vegetable oil or butter(for sautéing)
to taste Salt
to taste Black pepper
12 Corn tortillas(for serving)

👨‍🍳 作り方

1
Roast the poblano peppers until the skins are blackened and blistered on all sides. This can be done over an open gas flame (medium-high heat), under a broiler (high heat), or on a grill. For broiler method, place peppers on a baking sheet and position about 4-6 inches from the heat source, turning every few minutes until evenly charred. This usually takes about 10-15 minutes. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10-15 minutes; this loosens the skins.
⏱️ 25 minutes (includes steaming time)
2
Once the peppers are cool enough to handle, carefully peel off the charred skin. Make a slit down one side of each pepper, remove the stem and seeds. Slice the peeled peppers into thin strips (rajas). Set aside.
⏱️ 10 minutes
3
Heat the vegetable oil or butter in a large skillet or saucepan over medium heat. Add the sliced onion and sauté until softened and translucent, about 5-7 minutes. Do not brown the onions.
⏱️ 7 minutes
4
Add the poblano strips (rajas) and corn kernels (if using) to the skillet with the onions. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly tender and the corn is heated through.
⏱️ 5 minutes
5
Reduce the heat to low. Pour in the crema and stir gently to combine with the rajas and onions. Allow the mixture to heat through gently for about 5 minutes, but do not boil, as this can cause the crema to separate. Season with salt and black pepper to taste.
⏱️ 5 minutes
6
Add the shredded Oaxaca cheese to the skillet. Stir gently until the cheese is melted and incorporated into the creamy sauce. This should only take a minute or two. Taste and adjust seasoning if needed.
⏱️ 2 minutes
7
Warm the corn tortillas according to package directions (e.g., on a dry skillet, in the microwave, or wrapped in foil in the oven). Serve the rajas con crema immediately with the warm tortillas.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓The term 'rajas' in Spanish means 'strips,' referring to the way the poblano peppers are cut.
✓Charring the poblano peppers well is key. A good char not only adds flavor but also makes the skin easier to peel.
✓This dish is incredibly versatile. It works beautifully as a vegetarian main course served in tacos or burritos, or as a flavorful side dish to grilled meats or chicken.
✓If you can't find Oaxaca cheese, Monterey Jack or a mild white cheddar will provide a similar melty texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add shredded cooked chicken or pork for a heartier dish.
Incorporate 'elote' (Mexican street corn) flavors by adding lime juice, chili powder, and cotija cheese.
For a spicier version, add a finely chopped jalapeño or serrano pepper along with the onions.