Rajas Poblanas | Creamy Poblano Chile Strips
Creamy Poblano Chile Strips, or “Rajas con Crema,” is a classic Mexican dish that brings together the rich, smoky flavor of roasted poblano peppers with the creaminess of crema Mexicana. This dish is a staple in many Mexican households, often served as a comforting side dish or a vegetarian main. It captures the essence of Mexican cuisine: simple ingredients that are elevated through traditional cooking techniques.
Cultural Significance
- Poblano chiles hold a special place in Mexican cuisine. Native to the Puebla region, these peppers are known for their mild heat and deep, earthy flavor. They are often used in a variety of traditional dishes, from chiles en nogada to chiles rellenos. Rajas con crema is a dish that celebrates the humble poblano by pairing it with creamy dairy, creating a comforting and satisfying meal. The dish is commonly found at family gatherings and celebrations, showcasing the warmth and hospitality of Mexican culture.
Origins of the Dish
“Rajas” means strips in Spanish, referring to the sliced poblano peppers in this dish. The dish originated in central Mexico, where dairy farming is prominent. The use of crema Mexicana (a type of sour cream) or crème fraîche adds a rich texture that balances the subtle heat of the poblanos. Corn, another staple in Mexican cuisine, adds a hint of sweetness, while queso fresco, a crumbly, mild cheese, brings a touch of saltiness. This combination of flavors and textures creates a dish that is both hearty and versatile.
Helpful Tips for Making Creamy Poblano Chile Strips
- Roasting Poblanos: Roasting the peppers over an open flame is essential for achieving the smoky flavor that defines this dish. Make sure to rotate the peppers frequently to ensure even charring. After roasting, sealing the peppers in a plastic bag allows them to steam, making it easier to peel off the skin.
- Handling Poblanos: Wear gloves when handling poblanos to avoid any irritation from the peppers’ oils. Even though poblanos are relatively mild, their oils can still cause a burning sensation on sensitive skin.
- Cooking the Corn: If you’re using fresh corn, it will add a bit of crunch to the dish. Canned or frozen corn works well, too, offering convenience without sacrificing flavor. Just be sure to drain canned corn thoroughly to avoid excess moisture.
- Choosing the Cream: Crema Mexicana is the traditional choice for this dish, but crème fraîche is a great substitute if you can’t find it. Both add a tangy richness that complements the smoky poblanos perfectly.
Related Recipe: Watercress Potato Poblano Soup
Storage and Reheating
Creamy Poblano Chile Strips can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stove over low heat. You may need to add a splash of milk or cream to restore the creamy texture, as the sauce can thicken when chilled.
Perfect Pairings
This dish is incredibly versatile and pairs well with a variety of sides and main courses. Here are a few suggestions:
- Rice: Serve the rajas over a bed of fluffy white rice to soak up the creamy sauce.
- Tacos: Spoon the mixture into warm corn tortillas for a quick and delicious taco filling.
- Grilled Meats: Rajas con crema make a fantastic side dish for grilled chicken, steak, or pork, adding a creamy contrast to the charred, smoky flavors of the meat.
- Beans: Pair with refried beans or black beans for a complete vegetarian meal that’s full of protein and fiber.
Substitutions
- Crema Mexicana/Crème Fraîche: If neither is available, you can substitute with sour cream or even Greek yogurt for a lighter, tangier version.
- Poblano Peppers: If you can’t find poblanos, Anaheim peppers or bell peppers can be used as a milder substitute. The dish will have a slightly different flavor but will still be delicious.
- Queso Fresco: Feta cheese can be used in place of queso fresco, providing a similar crumbly texture and salty taste.
Creamy Poblano Chile Strips is a dish that embodies the heart of Mexican home cooking. Its simplicity, combined with the rich, layered flavors, makes it a favorite for any occasion. Whether you’re looking to explore new flavors or create a comforting meal that reminds you of home, this dish is sure to satisfy. Enjoy it with warm corn tortillas and a side of beans or rice for a meal that’s as nourishing as it is delicious.
Print
Rajas Poblanas
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: Serves 6
Description
Enjoy the rich flavors of Mexico with this creamy, smoky dish featuring roasted poblano peppers, sweet corn, and a mild cream sauce. Perfect with warm corn tortillas!
Ingredients
- 4 large poblano chiles
- 2 tablespoons cooking oil
- 1 cup onion, sliced
- 3 garlic cloves, finely chopped
- 1 cup fresh, canned, or frozen corn
- ½ cup crema Mexicana, or crème fraîche
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2/3 cup queso fresco, cubed
- corn tortillas for serving
Instructions
- Roast poblanos over an open flame until charred on all sides (do not let them turn to ash). Transfer to a clean plastic bag and seal. Let them steam for at least 10 minutes. Remove from bag and scrape off charred skin with knife. Remove seeds and veins and slice into strips.
- Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until translucent, about 3 minutes.
- Add poblano strips and corn. Cook for 12 minutes, stirring frequently.
- Decrease heat to low and stir in cream. Season with salt and pepper. Simmer for 5 minutes.
- Add cheese. Cover and remove from heat. Let cheese soften for 5 minutes.
- Serve with warm corn tortillas.
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Hi Estela,
Thank you so much for tuning in! I really appreciate it!