Tacos de Rajas de Poblano con Elote y Crema. Creamy rajas de poblano con elote served warm in a tortilla make a delicious meatless weeknight meal. Roasted poblanos sliced into strips and sauteed with onions, garlic, corn and Mexican crema.
Rajas! Rajas! Rajas! My ultimate taco order after I may have stayed out too late, and maybe possibly consumed one too many margaritas. Gimme all the Tacos de Rajas de Poblano con Elote y Crema.
A warm taco de rajas con elote hits the spot.
A creamy mixture of sliced roasted poblanos, onions, garlic, corn, and Mexican crema wrapped in a tortilla is pure heaven to me, pero they can be served over quesadillas, eggs, on sopes, for quesadillas or on nachos.
INGREDIENTS NEEDED TO MAKE THIS RECIPE
canned or frozen corn
Mexican crema or sour cream
corn or flour tortillas
HOW TO MAKE TACOS DE RAJAS DE POBLANO CON ELOTE Y CREMA
The first step in this recipe is roasting the poblanos to make the rajas. I use my oven, but you can roast your poblanos directly over an open flame on the stove top. I prefer the oven method as I can roast an entire sheet pan of poblanos at a time. Place your fresh poblanos on a sheet pan. Line with foil for easier clean-up. When roasting poblanos you are charring the skin, the poblano skin will be brownish blackish, wilted.
Set your broiler to high, roast for 8-15 minutes, turning poblanos frequently. Once charred remove from oven, place a kitchen towel over them, allow to sit/cool for at least 10 minutes. This helps when removing the skin, plus they will cool slightly for easier handling.
Once cool peel of skin with hands or wipe away with a paper towel, remove stem and seeds and cut poblanos into strips with a sharp knife or kitchen shears.
For this recipe I used canned corn. Drain liquid from corn, rinse and drain well to allow corn to dry a bit. Adding wet corn to the skillet will cause splatters and add moisture to our rajas. You can also use frozen corn for this recipe, allow to thaw in fridge overnight and strain/drain.
Heat oil in a skillet over medium-high. Add sliced onion and corn sauté 5 minutes.
Add sliced poblanos and garlic; sauté 2 minutes.
Stir in crema and salt; cook 1 minute. If you cannot find Mexican crema, feel free to use sour cream, stir sour cream vigorously to slightly loosen before adding to skillet.
Serve over warm tortillas, top with radishes, optional.
Store any leftovers in fridge for up to two days.
- 6 large poblano chiles
- 2 tablespoons olive oil
- 1 onion sliced
- 2 cups corn from can or frozen
- 2 garlic cloves minced
- 1 cup Mexican crema or sour cream
- 1 teaspoon salt
- corn tortillas warmed
- 1/2 cup sliced radishes
Preheat broiler to high with oven rack 6 inches from heat. Broil chiles 8-15 minutes or until blackened, turning frequently. Cover with kitchen towel. Let stand 10 minutes. Peel, seed, and slice poblanos into 1/4-inch-wide strips.
Heat oil in a skillet over medium-high. Add onion and corn sauté 5 minutes. Add sliced poblano chiles and garlic; sauté 2 minutes. Stir in crema and salt; cook 1 minute. Serve over warm tortillas, top with radishes.