RAJAS CON CREMA
Rajas con Crema is a classic Mexican dish featuring roasted poblano peppers (rajas) cooked in a creamy sauce. It's a flavorful and versatile dish that can be served as a side dish, appetizer, or even a light main course.
Ingredients
- 4-6 poblano peppers
- 1 tablespoon olive oil
- ½ cup white onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup Mexican crema (or sour cream)
- ½ cup queso fresco, crumbled (or cotija cheese)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Roast the peppers: Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently, until the skin is blackened and blistered all over. Alternatively, you can roast them in a very hot oven.
- Steam the peppers: Place the roasted peppers in a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10-15 minutes. This will make it easier to peel off the charred skin.
- Peel and slice the peppers: Peel off the blackened skin from the peppers. Remove the stems and seeds. Slice the peppers into strips (rajas).
- Sauté onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Make the cream sauce: Add the heavy cream and Mexican crema (or sour cream) to the skillet. Stir well and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens slightly.
- Add peppers and cheese: Add the sliced poblano peppers to the skillet. Stir in the crumbled queso fresco (or cotija cheese) and dried oregano. Season with salt and pepper to taste.
- Serve: Serve the rajas con crema warm. It can be served as a side dish with chicken, fish, or tacos. It can also be served as an appetizer with tortillas or chips, or as a light main course with rice or beans.
Notes
- Roasting Peppers: Roasting the peppers is essential for developing their flavor and making them easier to peel.
- Spice Level: Poblano peppers are generally mild, but they can sometimes have a little heat. If you prefer a spicier dish, you can add a jalapeño or serrano pepper to the mix.
- Cheese: Queso fresco is a traditional choice, but you can use other cheeses that melt well, such as Monterey Jack or Chihuahua cheese.
- Variations: You can add other vegetables to the dish, such as corn, mushrooms, or zucchini. You can also add cooked chicken or chorizo for a heartier meal.
- Make-Ahead: Rajas con crema can be made ahead of time and reheated gently. It actually tastes better the next day!