Rajas de Poblano con Elote y Crema
I used to order tacos de rajas de poblano every chance I had when dining out or if we hit up a late night taco stand. Little did I know how easy they were to make. Now I make them at home all the time as my kids have grown to love them also. Some days I add mushrooms or chayote to my rajas, but today I went with fresh corn and a handful of cilantro. Over a piping hot sope fresh from the comal, pure heaven.
Rajas de poblano are roasted poblano cut into strips swimming in crema, onions and a bit of cheese. Rajas can be served with rice, in a taco or over eggs. Heck add them everywhere… they are really that great!
- 2 tbsp olive oil
- 1 garlic clove
- 1 onion, sliced
- 6 poblanos chiles, roasted, seeded, and cut into strips
- 2 cups corn
- 2 cups Mexican cream or sour cream
- 1 cup queso Oaxaca, queso Chihuahua or queso quesadilla (any good melting cheese)
- In a large skillet heat the oil over medium high heat.
- Add the garlic and cook until fragrant, 1 to 2 minutes.
- Reduce the heat to medium-high and add the onion and cook until softened, 2 to 3 minutes.
- Add the chiles and corn and cook an additional 3 to 4 minutes.
- Add cheese, reduce the heat and stir in crema.
- Cook stirring until cheese has melted.
- Serve immediately.