rajas con crema
a vegetarian standout.
If I could only eat one country’s cuisine for the rest of my life, Mexico would easily be one of my top three contenders. It’s one of the most diverse gastronomic cultures to exist, and if you, like me, adored the Stanley Tucci: Searching for Italy, might I humbly raise you, Eva Longoria: Searching for Mexico. I haven’t believed in “dream jobs” in years, but that would come close.
Rajas con crema is a traditional Mexican dish consisting of roasted poblano peppers in a cream sauce. Great as a dip, perfect on a tortilla, vegetarian, and perfect for the summer peppers you’re likely passing by at the farmer’s market.
Corn is a common/welcome addition, but I prefer to let the flavors of the peppers shine through. Proceed as you see fit!
Serves 2
Ingredients:
Corn tortillas
Neutral oil for frying
4 poblano peppers
2 jalapeños (optional)
1/2 white onion, thinly sliced
5 garlic cloves, finely grated
Oaxaca or quesadilla cheese (cheddar also works in a pinch)
4 tablespoons sour cream (or Mexican crema if you can get your hands on some)
Juice of one lime
For topping: cilantro and fresh avocado
Process:
Preheat an oven to 425 degrees and roast the peppers for 25-30 minutes or until nicely charred. If you have a gas oven or grill, feel free to use that instead.
Immediately cover the charred peppers with foil and set them aside to cool.
Heat a large pan on medium heat and toast your tortillas. Wrap them in a linen towel and set them aside.
Remove the tops and seeds from the peppers and peel off the charred skin. Slice into strips (rajas!) and set aside.
Sauté the onions in oil until translucent and tender, then add the garlic. Make sure it doesn’t burn!
Add the pepper strips to the onions and garlic and sauté for 1-2 more minutes. Season with salt and pepper to taste.
Pour half of the lime juice and all of the sour cream into the vegetable mixture until the sour cream loosens and a sauce forms.
Sprinkle and crumble as much cheese as desired and stir to combine until melted.
Serve with warm tortillas and top with cilantro and avocado. Guten appetit!