Friday, January 22, 2010

Rajas con Crema {Roasted Poblano Pepper Slices with Cream}


Rajas con Crema (Roasted Poblano Strips w/ Cream) - lacocinadeleslie.com

Have you ever eaten something, thinking it was one thing, but later learned it was something completely different? That is exactly what happened to me with today's recipe.  My grandfather always prepared a chilito (salsa) with roasted poblano peppers, chopped onion and tomato and sour cream.  Pappy used his chilito as a garnish with whatever he was eating, especially with Carne Asada.  Years later I learned that Pappy's chilito was actually a dish called Rajas con Crema (Roasted Poblano Strips w/ Cream). And it isn't served as just a garnish. It's a main dish that can be served on it's own with Mexican Rice, or as a filling for tacos and/or burritos.

Rajas con Crema
lacocinadeleslie.com

Ingredients:
  • 8 poblano peppers
  • 2 tablespoons vegetable oil
  • 3 tomatoes, roughly chopped
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 2 cups Mexican Crema or Sour Cream 

Directions: 
Roast the poblano peppers on a comal or griddle, until the skin is completely charred. (You can also roast the peppers in your broiler.) Place the roasted poblano peppers in a plastic or paper bag; let set for 5 to 10 minutes. (This causes the peppers to sweat, making it much easier to remove the skin.)  

Remove the skin, stems and seeds from the poblano peppers. Cut the peppers into strips. 

In a medium skillet, heat the vegetable oil over high heat. Saute the tomatoes, onion, and garlic in the hot oil for about a minute. Add the poblano peppers and saute for another minute. Stir in the Mexican crema; season with salt and pepper.  Cover skillet and simmer Rajas con Crema over low heat, stirring occasionally, until mixture begins to bubble. Serve with Mexican rice Enjoy!!!

Rajas con Crema - lacocinadeleslie.com













11 comments:

  1. I am excited to try this recipe -- two of my favorites: poblanos and sour cream! Mexican crema is available here and I just love it.

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  2. Made this last night.... put it ontop of carne asada just like your pappy :)... it was fantastic! Thank you so much for sharing your recipes... I follow your blog faithfully!!!

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  3. Beautiful Leslie!! I am partial to peppers of any kind, and generally cook poblanos with tamarind!! This recipe is so wonderful. Can't wait to try it.

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  4. Im a newlywed and I made this dish for dinner and it came out delicious! I did however add fajita style chicken (since my husband has to have meat) to the rajas wit crema and served it over the white rice and it was fabulous!! I visit your page often since im new with the cooking and wife stuff and I gotta say, its a tremendous help! Thanks Leslie!

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  5. Does anyone have this recipe but using zucchini pieces too? My mother used to make it and it was wonderful! I just don't know how long to cook the zucchini or how to. Any ideas?

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  6. ANONYMOUS: I make this dish with zucchini too! I saute the zucchini with the onion and tomato for about 5 minutes (give or take a few) over medium heat. Then stir in the Mexican crema and season with salt and pepper! :)

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  7. I love the pictures. It helps for people like me that have no idea how it is supposed to look.
    Very helpful..
    Thank you

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  8. Lilia EvangelistaJune 18, 2011 at 7:07 PM

    I love poblanos... 

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  9. Absolutely love this recipe, my husband can't get enough of this one... for breakfast, dinner, garnish, main meal... it doesn't matter! But we do like ours with mushrooms! Lots of them, gives them a "meatier" texture without the meat. I'll have to try with zucchinis next! Thank you for sharing as always Leslie, love all your recipes!

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  10. great receipe at first I was a little skeptical however, I gave it a try one word DELICIOUS!

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  11. Muchas gracias esta receta con foto me encanto hasta abre el apetito yumi a comer:P

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