Rajas Con Crema Flavor

This hearty Mexican dish of roasted poblano strips in a creamy sauce has become my weekend comfort food staple. The blend of smoky peppers and rich cream creates a versatile dish that never fails to impress guests while being simple enough for weeknight dinners.

I discovered Rajas con Crema during a cooking class in Oaxaca and have been perfecting my version ever since. The smell of charring poblanos now instantly transports me back to that outdoor kitchen where I first learned to appreciate the beautiful simplicity of authentic Mexican cuisine.

Ingredients

• Large poblano peppers: chosen for their mild heat and earthy flavor look for firm peppers with smooth unblemished skin
• Medium white onion: sliced into thin rings provides sweetness when caramelized
• Fresh garlic cloves: minced just before cooking for maximum aromatic impact
• Mexican crema: adds authentic tangy richness substitute with sour cream thinned with a touch of milk if unavailable
• Whole milk: creates the perfect silky sauce consistency use 2% if preferred but avoid skim
• Queso fresco: for its crumbly texture and mild flavor substitute with cotija or even mozzarella in a pinch
• Optional corn kernels: fresh or frozen add delightful pops of sweetness that balance the smoky peppers

Step-by-Step Instructions

Roast the Poblanos:

Position peppers directly on a gas flame medium heat turning frequently with tongs until all sides are blistered and blackened about 5 minutes per pepper. If using electric place under broiler 2 inches from heat turning every 2 minutes until charred all over. Immediately transfer to a bowl cover with plastic wrap and let steam for 10 minutes this makes the skins easy to remove.

Prepare the Peppers:

Once cooled enough to handle gently rub the charred skin off using your fingers or a paper towel. Avoid rinsing under water as this washes away flavorful oils. Cut peppers open remove seeds and membranes then slice into quarter inch strips. The strips should be substantial enough to maintain their texture while cooking.

Sauté the Aromatics:

Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking. Add sliced onions and cook stirring occasionally until soft and beginning to caramelize about 8 minutes. The onions should become translucent and develop golden edges which adds crucial sweetness to counter the peppers. Add minced garlic and cook just until fragrant about 30 seconds avoiding browning which makes garlic bitter.

Create the Creamy Base:

Reduce heat to medium low and add poblano strips to the onion mixture stirring to combine. Pour in Mexican crema and milk stirring constantly to incorporate. Bring just to a gentle simmer never boiling which could cause the dairy to separate. The sauce should coat the back of a spoon but remain pourable.

Finish the Dish:

Season generously with salt and freshly ground black pepper tasting as you go. Poblanos vary in heat so adjust seasoning accordingly. Sprinkle with crumbled queso fresco folding gently to maintain some texture rather than fully incorporating. If using corn add now and warm through for 1 minute before serving immediately.

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My grandmother always insisted on charring the poblanos over an open flame rather than using the broiler. "The direct fire gives the peppers their soul," she would say. While it takes a bit more attention, I've found she was absolutely right—that distinct smoky flavor cannot be replicated any other way.

Make Ahead Tips

The beauty of Rajas con Crema lies in how well it stores overnight. The flavors actually deepen and marry beautifully after a few hours in the refrigerator. You can prepare the entire dish up to two days ahead and refrigerate in an airtight container. When reheating use gentle heat in a skillet and add a splash of milk if the sauce has thickened too much. This makes it perfect for entertaining when you want to minimize day-of cooking.

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Authentic Variations

Throughout Mexico you'll find regional adaptations of this classic dish. In central Mexico corn is often added for sweetness and textural contrast. In Oaxaca they sometimes incorporate quesillo the local string cheese that melts beautifully into the sauce. Northern regions might add strips of cooked chicken or beef. My favorite variation includes grilled zucchini slices which absorb the creamy sauce while adding subtle vegetal freshness. Feel free to experiment with your own additions while keeping the core elements intact.

Serving Suggestions

Rajas con Crema shines in many contexts. Serve it alongside grilled meats especially carne asada for a traditional Mexican meal. Spoon it into warm corn tortillas topped with additional queso fresco for simple tacos. Use it as a topping for tostadas with refried beans and avocado slices. For breakfast lovers it makes an incredible topping for scrambled eggs or an omelet filling. During summer gatherings I serve it slightly cooled as a dip with tortilla chips for a unique appetizer that always surprises guests.

Frequently Asked Questions

→ How do I roast poblano peppers?

Roast poblano peppers over an open flame, grill, or under a broiler until the skin blisters and chars. Place them in a bowl covered with plastic wrap or a towel to steam for 10 minutes, then peel off the charred skin.

→ Can I use a substitute for Mexican crema?

Yes, you can use sour cream or heavy cream as a substitute for Mexican crema. They provide a similar creamy texture, though the flavor may slightly differ.

→ What cheese works best for this dish?

Queso fresco is traditional, but you can use Oaxaca, Monterey Jack, or shredded mozzarella for a meltier texture and similar creamy taste.

→ Can I make this dish spicier?

Absolutely! Add jalapeños, serrano peppers, or a dash of cayenne pepper to increase the heat and spice up the dish.

→ How can I make this a heartier meal?

Mix in cooked chicken, shrimp, or chorizo for added protein and a more filling dish. You can also serve it over rice or with tortillas.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk to loosen the sauce if needed.