• Home
  • Press
  • Meet Sweet Life
  • Work with me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Sweet Life

Cooking, Eating, Living My Sweet Life in Texas

  • Home
  • New Cookbook!
  • Videos
  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Entrees
    • Salsas & Dips
    • Soups & Stews
    • Sides
    • Sweet Treats
    • Drinks
    • Holidays
  • Cocktails
    • Margaritas
    • Tequila
    • Pisco
    • Rum
    • Vodka
    • Bourbon
    • Brandy
    • Whiskey
    • Champagne
    • Gin
    • Wine
    • Beer
    • Rum
    • Campari
    • Infusions
    • Holiday Cocktails
  • Entertaining
  • DIY Projects
  • The Tex-Mex Queen
  • En Español
Entrees » Tacos de Rajas de Poblano con Elote y Crema

Tacos de Rajas de Poblano con Elote y Crema

20 shares
  • Facebook
  • Twitter

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 con elote recipe

 

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.

 

 

how to make tacos de rajas

 

INGREDIENTS NEEDED TO MAKE THIS RECIPE

poblano chiles

olive oil

onion 

canned or frozen corn

garlic cloves  

Mexican crema or sour cream

salt

corn or flour tortillas

radishes, optional

 

taco de rajas recipe

 

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.

 

tacos de rajas con elote

 

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. 

 

5 from 1 vote
rajas con elote recipe
Print
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.
Author: Vianney Rodriguez
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

 

 

Easy Dinners// Entrees// Mexican// Mexican Appetizers// Mexican Main Dishes// Tacos1 Comment

Related Posts

how to store leftover brisket
Mole Braised Brisket
Hibiscus Ponche Navideño served in cute cups
Hibiscus Ponche Navideño
Creamy Cauliflower Hominy Soup recipe
Creamy Cauliflower Hominy Soup

 

 

« SWEET LIFE BAKE RECIPE LINKS
Sparkling Ruby Red Tequila Gimlet »

Comments

  1. mjskitchen says

    January 7, 2022 at 12:39 pm

    5 stars
    These look scrumptious! I have many roasted poblanos in the freezer, so a perfect for us. Thanks!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

Featured Cocktails

how to make a kiwi orange margarita

Kiwi Infused Tequila – Kiwi Orange Margarita

November 21, 2022 | Leave a Comment

how to carve a pumpkin into a punch bowl

DIY Pumpkin Punch Bowl & Cranberry Punch

November 15, 2022 | Leave a Comment

how to make red wine cantaritos

Red Wine Cantaritos

July 9, 2022 | Leave a Comment

Cocktail Catering

cocktail catering services, texas, south texas, aransas pass, port aransas, corpus christi texas, south padre island, harlingen, brownsville, mcallen, edinburg, san antonio, houston

Sweet Life on Google +

Follow me on Pinterest
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Copyright © 2023 · Sweet Life · Privacy Policy