Imagine a creamy, smoky, and utterly irresistible Mexican dish that transforms humble poblano peppers into a culinary masterpiece. Rajas con Crema is not just a recipe; it's a journey through the vibrant flavors of Mexico that will transport you straight to a bustling street market in Puebla. With its perfect blend of charred peppers, silky cream, and aromatic onions, this dish is about to become your new obsession in home cooking.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 cup heavy cream
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 450°F (230°C). Prepare a baking sheet lined with aluminum foil.
- Wash the poblano peppers thoroughly. Place them whole on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Once roasted, immediately transfer the peppers to a sealed paper or plastic bag. Let them steam for 10-15 minutes, which will help loosen the skin.
- Carefully peel the charred skin off the peppers. Remove the stem and seeds, then slice the roasted peppers into long, thin strips (rajas).
- In a large skillet, heat olive oil over medium heat. Add sliced onions and sauté until they become soft and translucent, about 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
- Add the sliced roasted poblano strips to the skillet and stir to combine with the onions and garlic.
- Pour in the heavy cream, stirring gently to coat the peppers and onions. Reduce heat to low and simmer for 5-7 minutes.
- Season with salt and black pepper to taste. The cream should slightly thicken and create a rich, smooth sauce.
- Remove from heat and serve hot as a side dish or as a topping for tacos, enchiladas, or rice.
Tips
- Roasting Perfection: Ensure your poblano peppers are thoroughly charred for maximum smoky flavor. The blackened skin is key to authentic taste.
- Steaming Technique: Don't skip the steaming step after roasting. This helps the skin slip off easily and enhances the pepper's tenderness.
- Cream Consistency: Simmer the cream on low heat to prevent curdling and achieve a smooth, luxurious sauce.
- Customize Your Heat: Remove pepper seeds for a milder version, or keep them for an extra spicy kick.
- Serving Suggestions: These rajas are incredibly versatile - use them as a side dish, taco filling, or even as a decadent topping for grilled meats.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 4g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 85mg
