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Rajas con Crema
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 5 minutes
đĄ Proffstips
- âThe term 'rajas' in Spanish means 'strips,' referring to the way the poblano peppers are cut.
- âCharring the poblano peppers well is key. A good char not only adds flavor but also makes the skin easier to peel.
- âThis 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.
- âIf you can't find Oaxaca cheese, Monterey Jack or a mild white cheddar will provide a similar melty texture.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.