Rajas Con Crema Recipe

Dive into a soul-warming culinary experience with these Rajas Con Crema, where the smoky depth of charred poblano peppers meets the creamy decadence of Mexican crema to create a fiesta of flavors that’ll delight your taste buds and transport you straight to a cozy Mexican kitchen.

Rajas Con Crema is a creamy satisfying dish that showcases the rich flavors of roasted poblano peppers and sweet corn kernels. I love how the creaminess of Mexican crema blends perfectly with the subtle heat of the peppers.

For a touch that is deliciously authentic, try using fresh queso fresco. It’s a comforting yet indulgent treat.

Ingredients

• Poblano Peppers: Rich in vitamins A and C, mild heat adds depth.
• Mexican Crema: Creamy texture balances spiciness, contains dairy-based fats.
• Corn Kernels: Sweetness and crunch, good source of fiber and carbs.
• Fresh Cheese: Adds creaminess and saltiness, provides calcium and protein.
• Garlic: Aromatic, enhances flavor, contains antioxidants.

Ingredient Quantities

• 3 large poblano peppers
• 1 tablespoon vegetable oil
• 1 small white onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup Mexican crema or sour cream
• 1/2 cup fresh cheese (such as queso fresco or queso panela), crumbled
• Salt, to taste
• Ground black pepper, to taste
• Optional: 1/4 cup chicken or vegetable broth for thinning

How to Make this

1. Char the poblano peppers in an open flame or under a broiler so the skins are good and blistered. Slip them into a bowl and cover with plastic wrap. Let them steam for 10 minutes. Unwrap them. Carefully peel off the charred skin, thinly slice the peppers, and remove the seeds.

2. In a large skillet, over medium heat, warm the vegetable oil. Thinly slice the onion and add it to the oil. Stir often and cook the onion until it is soft and translucent, about 5 minutes.

3. Add the minced garlic to the skillet and sauté for 1-2 more minutes until fragrant.

4. Blend in the corn and cook for another 2 to 3 minutes, until the corn is heated through.

5. Include the strips of roasted poblano in the skillet and combine thoroughly with the onion, garlic, and corn.

6. Lower the heat and stir in the Mexican crema or sour cream with a gentle hand; allow it to blend with and evenly heat through the vegetables.

7. Stir the mixture until the melted, crumbled fresh cheese is incorporated into the creamy sauce.

8. Add salt and ground black pepper to the mixture to taste. Adjust the seasoning as necessary.

9. Should you find the sauce too thick for your taste, add a little at a time the chicken or vegetable broth to reach the consistency you desire.

10. Serve Rajas Con Crema warm, as a side dish or to fill tortillas for tacos, and enjoy the creamy, smoky flavors.

Equipment Needed

1. Open flame or broiler
2. Bowl
3. Plastic wrap
4. Large skillet
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Spoon for stirring
10. Spatula

FAQ

• Question: How do you roast the poblano peppers for this recipe?
  Answer: Roast them over an open flame or under the broiler, turning until the skin is charred. Then, place them in a sealed container to steam before peeling off the skin.
• Question: Can I use other types of peppers?
  Answer: Yes, you can substitute with other mild peppers, but poblano provides the best flavor for this dish.
• Question: What is Mexican crema? Can I substitute it?
  Answer: Mexican crema is similar to sour cream but milder and less tangy. You can substitute it with sour cream if needed.
• Question: Is it necessary to add chicken or vegetable broth?
  Answer: No, it’s optional. Add broth if you prefer a thinner consistency.
• Question: Can Rajas Con Crema be made in advance?
  Answer: Yes, you can make it a day ahead and reheat gently on the stove, adding a bit of broth if necessary.
• Question: What can I serve with Rajas Con Crema?
  Answer: It pairs well with corn tortillas, rice, or as a topping for tacos.

Rajas Con Crema Recipe Substitutions and Variations

Poblano peppers: If you want a milder flavor, substitute with either Anaheim peppers or bell peppers.
Oil from vegetables: If you prefer, you may use canola oil or olive oil.
Greek yogurt is a tangier substitute for Mexican crema or sour cream.
Unripened cheese (like queso fresco or queso panela): Substituting feta cheese or ricotta cheese for these fresh cheeses is a good plan.
Hominy made from corn: For a grain with a significantly different texture and flavor, use canned hominy.

Pro Tips

1. To enhance the smoky flavor, after charring the poblano peppers and steaming them in the bowl, consider leaving a few small pieces of charred skin on the peppers when peeling. This can add extra depth to the dish.

2. If using frozen corn, make sure to thaw and drain it thoroughly before adding it to the skillet. This prevents the release of excess moisture, which can water down the sauce.

3. For a richer, more savory flavor, try sautéeing the onion and garlic in a mix of vegetable oil and butter. The butter will add a deeper flavor profile to the dish.

4. When incorporating the Mexican crema or sour cream, ensure the heat is low to prevent it from curdling. Stir gently and continuously for a smooth, creamy texture.

5. Garnish the finished dish with fresh cilantro or a squeeze of lime juice before serving to add a fresh, vibrant note that complements the creamy and smoky flavors.