Rajas con Crema
RAJAS CON CREMA is a very popular Mexican dish, absolutely delicious. While the first step of preparing the Chile Poblanos might seem daunting for people who have never cooked with chiles before, once you do it once you will see it’s quite simple.
Preparing the Chile Poblanos
Take your Chile Poblanos and put them straight on the fire, in order to charr them completely.
Once they are completely charred, put them in a plastic bag and wrap them with a towel. Let them rest on the counter until they cool. This allows them to “sweat” which will make it easier to peel off the skin.
Take your Poblanos out of the bag and peel off the skin over the sink.
Now that they are clean on the outside, they must also be cleaned on the inside by removing the stem and all the seeds.
When you are left with nothing but the skin of the chilis, you chop them into long strips and voila – you have officially made “Rajas.”
When I go through the trouble of doing this, I usually do a lot of Rajas and separate them into different batches in order to cook different recipes with them throughout the week.
Making Rajas con Crema
Cut half an onion into long and thin slices.
On a hot pan with olive oil, saute your onions. When they have started to wilt, add your can of corn (or if you are less lazy and I am, fresh corn!), your rajas, the cream, and season with either seasoning powder, or simply salt and pepper. Let everything simmer at low heat for about 10 minutes.
The amount of cream depends on how creamy you like it, I added about ¾ of a 250ml box. If you don’t have cooking cream, you can also do this recipe with sour cream and milk. Some recipes like to add cheese to their Rajas en Crema, I don’t tend to do so but feel free to give that a try too.
You can eat your Rajas con Crema inside a tortilla (make a taco!), a quesadilla, on top of a tostada, with chips, or with a spoon – it’s that good.
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