Rajas con crema – poblano strips in cream with corn
Strips of roasted poblano pepper cooked with onion, sweetcorn, crema and melting Oaxaca cheese, eaten as tacos in warm corn tortillas. Also made with potato.
- 45 minTime
- 37 minHands-on
- 4Portions
- ≈ $36per portion
- 610kcal per portion
Ingredients for 4 portions
- 6Poblano peppers
- 1Yellow onion
- 1 cloveGarlic
- 200 gOaxaca cheese
- 1 tbspRapeseed oil
- 250 gSweetcorn, fresh, frozen or drained
- 250 mlMexican crema
- to tasteSalt
On the side
- 12Corn tortillas
Method
- Roast the poblanos directly over a gas flame or in a hot, dry frying pan, turning them until the skin is blistered and charred all over, about 10 minutes.
- Put the poblanos in a plastic bag or wrap them in a damp tea towel and leave them to sweat for 10 minutes so the skin comes away easily.
- Meanwhile, thinly slice the onion, chop the garlic and pull the cheese into strands.
- Peel the poblanos, remove the seeds and pale veins and cut them into strips.
- Heat the oil in a wide pan and fry the onion and garlic for 4 minutes, until translucent. Add the poblano strips and sweetcorn and fry for 3 minutes.
- Stir in the crema and cheese, season with salt and simmer over low heat for 5 minutes, stirring, until the cheese melts.
- Warm the tortillas in a dry frying pan.
- Serve the rajas in a bowl with the warm tortillas so everyone can fill their own tacos.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
