This recipe was originally published on October 20, 2015 and has been modified and updated for our new website.
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This is a classic recipe to have in your Mexican repertoire. Rajas con crema is very popular in Mexico.
In my family, my sister Cynthia is the one who makes the best rajas con crema. She always adds the je ne sais quoi (or in Spanish the no sé qué) touch.
So if you ever host a taquiza (taco party) at home, remember to include rajas con crema because everybody loves this dish!
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Rajas Con Crema
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yields: 1 small casserole dish
Ingredients
- 4 fresh poblano or green peppers, roasted, deseeded and cut into strips
- 1 small onion julienned
- 2 cups single cream
- 1/4 cup of plain Philadelphia cream cheese
- 2 cups of sweet corn
- Salt and pepper to taste or half an organic chicken cube
- 2 tablespoons rapeseed oil (or substitute with vegetable oil)
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Preparing the peppers
- Roast the poblano or green peppers on the stove top burners until completely blistered and charred all over.
- Wrap the peppers with a tea towel and place them in plastic.
- Let them sit for around 8 minutes (Note: This will make the peppers sweat, making the skin peel more easily).
Peel the charred skin.
Remove the seeds and stem.
Cut the peppers into strips and set them aside.
Preparing the cream cheese
Place the cream cheese, single cream, six poblano strips and half of an organic chicken stock cube into a blender.
Blend until you get a smooth consistency.
Set the mixture aside.
Preparing the cream mixture
Heat a small casserole dish to medium heat.
Add the oil.
Once the oil is heated, add the onion and cook until the onion looks transparent.
Add the poblano (or green pepper) strings and sweet corn and cook for five minutes.
Add the cream and cheese mixture and cook for five minutes. (Note: Check if it is well seasoned).
Once the cream mixture is hot, turn the heat off.
Enjoy your rajas con crema in tacos as a part of a taquiza (a taco party)!
tips
Sometimes it is difficult to find poblano peppers, which is why I suggest using green peppers. But keep in mind that the flavor won’t be the same.
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About the Author
Karla Zazueta
Author of Mexican Food Memories, a Mexican-food blog that focuses on recipes from her childhood. Karla learned how to cook traditional meals from her father growing up in Mexico.
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