{Rajas De Chile Poblano Con Crema} Charred Poblano Peppers With Cream

{Rajas De Chile Poblano Con Crema} Charred Poblano Peppers With Cream
{Rajas De Chile Poblano Con Crema} Charred Poblano Peppers With Cream | http://saltandwind.com One of our all-time favorite vegetarian Mexican recipes? Definitely rajas! This easy recipe is made with just a few ingredients -- charred poblano peppe...
Skill
Course
Cuisine
Ingredients
8
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
8 to 10 (or filling for 30 tamales)
Season
{Rajas De Chile Poblano Con Crema} Charred Poblano Peppers With Cream | http://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
Mexican
Ingredients
8
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
8 to 10 (or filling for 30 tamales)
Diet
Gluten-Free, Vegetarian
{Rajas De Chile Poblano Con Crema} Charred Poblano Peppers With Cream | http://saltandwind.com

One of our all-time favorite vegetarian Mexican recipes? Definitely rajas! This easy recipe is made with just a few ingredients -- charred poblano peppers, caramelized onions, Mexican oregano, and tart crema -- but it's a classic combo of charred, sweet, and spicy that we love about Mexican food.

It's kind of a one-size-fits-all recipe as it works just as well as an appetizer or side dish served with tostadas, as a vegetarian taco filling, or tossed with cheese for quesadillas. 

Ingredients

  • 6 medium poblano peppers (sometimes labeled pasilla)
  • 2 tablespoons canola, grapeseed, or peanut oil
  • 4 medium garlic cloves

    ends trimmed and discarded and rest sliced paper thin

  • kosher salt
  • 3 medium white onion

    peeled, quartered and thinly sliced 

  • 1/2 teaspoon dried Mexican oregano
  • splash low-sodium vegetable broth, chicken broth, or water
  • 1/4 cup Crema or sour cream

Instructions

Start off by charring the peppers. You can do so by roasting the chili peppers directly over the flame of a gas stove set to medium, grilling them on a medium heat grill, placing them under a hot broiler, or on a traditional comal. Regardless of the method roast them until skin is completely charred and blackened all over. 

Once the chilis are charred, place them  in a bowl and cover them with a plate large enough to cover the bowl. Set the chilis aside and let stand until they've steamed a bit and are cool enough to handle, about 10 minutes. Use a folded over paper towel or the back of a butter knife to rub off charred skin (it's okay if you don't get every last bit). Remove the tip and stem of the poblano chilis then open them up and cut out the light green ribs and remove all the seeds. Slice the poblanos into strips roughly 1/4-inch thick and 3 inches long (it's okay if they're not all that exact length).

Meanwhile, heat the oil in a large frying nonstick pan over medium-high heat. Add the garlic and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the onions and cook, stirring occasionally, until onions are golden brown, about 10 minutes. 

Add the Mexican oregano and the poblanos, add a pinch of salt, and cook until the peppers are just soft and the whole mixture is fragrant, about 3 minutes. To finish, add a splash of liquid (broth or water) and scrape up all the browned bits on the bottom of the pan then stir to combine it all. Remove from heat, taste and add more salt as needed. 

If making the rajas tamales, go ahead and use the rajas as is. Otherwise, stir in the crema and serve as a side dish with tostadas, as a taco filling, or combined with cheese in a quesadilla. 

Footnotes

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