Charred Poblano Pepper Tacos — Tacos de Rajas con Crema
Pueblan tacos of charred poblano strips simmered with onion, corn, and cream until silky, folded into warm corn tortillas with melted queso fresco, cilantro, and lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Char poblano chiles over a gas flame or under a broiler for 8 minutes, turning every 2 minutes until blackened. Steam covered for 5 minutes, then peel under cold water, stem, seed, and slice into 1cm strips. Thinly slice 1 white onion, mince 4 garlic cloves, measure corn, oregano, salt, and pepper. Whisk crema with milk in a small bowl.
Saute
Heat butter and oil in a heavy skillet over medium heat for 1 minute until foaming. Add onion, cook 4 minutes stirring until softened and translucent. Add garlic, corn, oregano, salt, and pepper; cook 3 minutes stirring until corn is heated and lightly toasted.
Build
Add poblano strips and toss 1 minute. Pour in the crema-milk mixture, reduce to medium-low, and simmer 4 minutes stirring until cream thickens and clings to vegetables.
Char
While the rajas simmer, char corn tortillas directly over a gas flame or in a dry skillet over medium-high heat for 20 seconds per side until dark spots form and they become pliable.
Plate
Divide rajas con crema between warm tortillas. Top with crumbled queso fresco and cilantro. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.