Rajas con Crema (Poblano Strips in Cream)
Strips of roasted poblano chilli and sweetcorn simmered in a silky cream sauce with onion and melting cheese. A rich vegetarian filling for tacos, or a side for grilled meat.
Servings
Ingredients
Nutrition
Per serving
Steps
Roast the poblano chillies
Char the over a gas flame or under a very hot grill, turning often, until the skins are black all over, about 8 to 10 minutes. Seal them in a plastic bag or covered bowl for 10 minutes to steam.
- 5
✅ Done when: skins are blistered black all over and chillies feel soft
Peel and slice
Rub off the blackened skins with your fingers or a paper towel, then remove the stems and seeds. Cut the chillies into strips () about 1 cm wide.
- 5 roasted
Cook the onion and corn
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the cream
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Melt the cheese and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Roast the poblano chillies
Char the over a gas flame or under a very hot grill, turning often, until the skins are black all over, about 8 to 10 minutes. Seal them in a plastic bag or covered bowl for 10 minutes to steam.
- 5
✅ Done when: skins are blistered black all over and chillies feel soft
Peel and slice
Rub off the blackened skins with your fingers or a paper towel, then remove the stems and seeds. Cut the chillies into strips () about 1 cm wide.
- 5 roasted
Cook the onion and corn
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the cream
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Melt the cheese and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Rajas means 'strips', and the poblano chilli, named after Puebla, is the star. Roasting gives it a smoky depth that pairs beautifully with cream and corn.
Rajas con crema is a staple of taquerías de guisado and a common filling for tamales and tacos.
⭐ Why It's Famous
Smoky, creamy and only mildly spicy, it's a vegetarian dish even meat lovers ask for.
💡 Fun Fact
When dried, the poblano chilli becomes the ancho chilli, one of the main ingredients in mole.
Puebla and central Mexico
19.04°N, -98.21°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!