Rajas con Crema
Rajas con Crema is a beloved Mexican dish that features strips of roasted poblano peppers, onions, and corn, all bathed in a rich, creamy sauce. This dish is a perfect example of how simple ingredients can come together to create something extraordinary. With its smoky, slightly spicy flavor and velvety texture, Rajas con Crema is a versatile dish that can be served as a side, a filling for tacos, or even as a topping for grilled meats.
Whether you’re familiar with Mexican cuisine or new to it, Rajas con Crema is a dish that is sure to delight your taste buds and bring a touch of authentic Mexican flavor to your table.
Why You’ll Love This Recipe
- Flavorful and Comforting: The smoky poblano peppers combined with the creamy sauce create a comforting, flavorful dish.
- Versatile: Can be served as a side dish, a filling for tacos, or a topping for meats and enchiladas.
- Easy to Make: With just a few simple ingredients, this dish comes together quickly, making it perfect for busy weeknights.
Step-by-Step Instructions
1. Roast the Poblano Peppers
Begin by roasting the poblano peppers. This can be done over an open flame on a gas stove, under a broiler, or on a grill. Roast the peppers until their skins are charred and blistered, turning them frequently to ensure even roasting. Once the peppers are fully roasted, place them in a bowl and cover with a kitchen towel or plastic wrap. Let them steam for about 10 minutes, which will make it easier to peel off the skins.
2. Peel and Slice the Peppers
After the peppers have steamed, peel off the charred skins. Cut the peppers open, remove the seeds and stems, and slice them into thin strips (rajas).
3. Sauté the Onions and Corn
In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they become soft and translucent, about 5 minutes. If you’re using garlic, add it now and sauté for an additional minute. Add the corn kernels and cook for another 3-4 minutes, until the corn is heated through.
4. Add the Poblano Strips
Stir in the sliced poblano peppers (rajas) to the skillet with the onions and corn. Cook for a few minutes to allow the flavors to meld together.
5. Add the Crema and Cheese
Reduce the heat to low and stir in the Mexican crema and milk (or heavy cream). If you’re using cumin or smoked paprika, add them now. Simmer the mixture gently, stirring occasionally, until it thickens slightly, about 5 minutes. Add the grated cheese and stir until it’s melted and incorporated into the sauce.
6. Season and Serve
Taste the Rajas con Crema and season with salt and pepper as needed. Serve immediately as a side dish, a filling for tacos, or a topping for grilled meats.
Tips for Making the Best Rajas con Crema
Roast the Peppers Properly
Roasting the poblano peppers until their skins are fully charred is crucial for developing the smoky flavor that makes this dish special. Don’t rush this step, and make sure to let the peppers steam after roasting to make peeling easier.
Use Mexican Crema
If possible, use Mexican crema instead of sour cream for a more authentic flavor. Mexican crema is slightly tangier and richer than sour cream, which complements the smoky poblano peppers perfectly.
Experiment with Add-Ins
Feel free to get creative with your Rajas con Crema by adding other ingredients like garlic, cumin, or smoked paprika. You can also try adding sautéed mushrooms, diced zucchini, or cooked chorizo for a heartier dish.
Serve with Tortillas
For a more complete meal, serve Rajas con Crema with warm corn or flour tortillas. The creamy mixture is perfect for wrapping up in a soft tortilla and enjoying as a taco.
Storage and Reheating
Rajas con Crema can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed to restore its creamy consistency.
Serving Suggestions
- As a Side Dish: Serve Rajas con Crema alongside grilled meats, such as steak, chicken, or pork, for a delicious and flavorful side dish.
- In Tacos: Use Rajas con Crema as a filling for tacos, either on their own or combined with grilled chicken or steak.
- With Rice: Serve the Rajas con Crema over a bed of rice for a simple and satisfying meal.
- As a Topping: Spoon the creamy mixture over enchiladas, burritos, or even baked potatoes for an added layer of flavor.
Frequently Asked Questions (FAQs)
What can I substitute for Mexican crema?
If you can’t find Mexican crema, you can substitute it with sour cream or a mixture of sour cream and heavy cream. The flavor will be slightly different, but it will still be delicious.
Can I use other types of peppers?
Yes, you can use other types of peppers, such as Anaheim or bell peppers, for a milder flavor. However, poblano peppers are traditional for this dish and provide a unique smoky flavor.
Is Rajas con Crema spicy?
Poblano peppers are generally mild, but they can occasionally have a bit of heat. The creaminess of the sauce helps balance any spiciness, making the dish enjoyable for most people.
Can I make Rajas con Crema ahead of time?
Yes, you can make this dish ahead of time and reheat it when ready to serve. Just be sure to reheat it gently to maintain the creamy texture.
How do I make this dish vegetarian?
Rajas con Crema is naturally vegetarian, making it a great option for those following a meat-free diet. You can also add more vegetables like mushrooms or zucchini to make it even heartier.
Conclusion
Rajas con Crema is a delicious, creamy dish that highlights the smoky flavor of roasted poblano peppers. Whether you serve it as a side dish, a filling for tacos, or a topping for grilled meats, it’s sure to be a hit at your table. With its rich, comforting flavors and easy preparation, this dish is a great way to bring a taste of Mexico into your kitchen.
Rajas con Crema
Rajas con Crema is a beloved Mexican dish that features strips of roasted poblano peppers, onions, and corn, all bathed in a rich, creamy sauce. This dish is a perfect example of how simple ingredients can come together to create something extraordinary. With its smoky, slightly spicy flavor and velvety texture, Rajas con Crema is a versatile dish that can be served as a side, a filling for tacos, or even as a topping for grilled meats.
Ingredients
- 6 fresh poblano chiles
- 2 tbsp butter
- 1 medium white onion cut lengthwise into 1/4" slices
- 2 cloves garlic minced
- 8 oz corn kernels
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp ground cumin
- 4 oz cream cheese
- 1 cup Mexican crema or sour cream or crème fraîche
- 1 cup Oaxaca cheese grated (See Note 1)
Instructions
Roasting Poblano Chiles
- Either roast and char the chiles over an open gas flame (stovetop), under a broiler, or on a BBQ grill.
- Roast the poblanos on stove top flame, turning them over occasionally, until skins are charred and blistered, about 10 minutes. Alternatively, you can place them on a baking sheet under an oven broiler until the skins blacken and blister. Or, place them on a hot barbecue grill and cook until the skins blacken and blister.
- Transfer the poblanos into a bowl and cover with a kitchen towel, or seal in a brown paper bag to steam for 5-10 minutes. Peel the charred skin from the roasted poblano peppers and slice them into 1 inch strips.
Assembly
- Melt butter in a saucepan or skillet and saute onions over medium high heat until softened. Add garlic, roasted poblano slices, corn, salt, pepper and cumin. Cook for 2 minutes stirring often.
- Lower heat to medium, add the cream cheese and Mexican crema. Mix well and cook for about 5 minutes or until the cream starts to bubble.
- Add shredded cheese, cover the pot and turn off the heat. Let it sit covered until the cheese melts. Serve immediately with warm tortillas, tortilla chips or as a side dish (See Note 2).
Notes
- Good substitutes for Oaxaca are Monterey Jack, Chihuahua or Mozzarella.
- To serve as a main dish, add cooked and shredded chicken or beef.
Nutrition Information:
Amount Per Serving: Calories: 270