Rajas con Crema
Rajas con Crema is a classic Mexican dish featuring roasted poblano peppers simmered in a rich and creamy sauce, perfect as a flavorful side or main dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 1 medium white onion, thinly sliced
- 1 cup Mexican crema or sour cream
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1/2 cup roasted corn kernels (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skins are blistered and blackened all over.
- Place the roasted peppers in a sealed plastic bag or covered bowl to steam for about 10 minutes.
- Peel off the charred skins, remove the seeds, and slice the peppers into thin strips (rajas).
- Heat vegetable oil in a skillet over medium heat. Add the sliced onions and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the sliced poblano strips to the skillet and cook for 3 to 4 minutes, stirring gently.
- Stir in the roasted corn kernels if using, and cook for an additional 2 minutes.
- Reduce the heat to low and mix in the Mexican crema, stirring until everything is well combined and heated through. Season with salt and pepper to taste.
- Remove from heat and serve warm, garnished with fresh cilantro if desired.
Notes
For an extra smoky flavor, try using fire-roasted corn, and serve rajas con crema as a filling for tacos or quesadillas.