Rajas con Crema
This recipe has a lovely flavor owing to the roasted poblanos, where the heat of the peppers is tempered by the delicate cream sauce. Once you try it, you’ll make it again and again.
Makes
Serving size
Ingredients
5 medium poblano chile peppers (230 grams)
½ and 1 ½ tablespoons olive oil, divided
1 medium onion (91 grams), sliced
1 clove garlic, minced
½ teaspoon black pepper, freshly ground
1 ear medium corn (103 grams), raw kernels, sliced from cob
¼ teaspoon ground cumin
¾ cup crema Mexicana (store bought or homemade; nutrition analysis used homemade crema Mexicana)
Pinch sea salt
3 cups cooked white rice
Special Equipment
Gas stove or any type broiler
Instructions
- Coat the peppers with the ½ tablespoon olive oil.
- Char the peppers by placing directly into the flame of a gas burner. Alternatively, roast the peppers under a broiler until blackened, turning once to ensure they color on each side.
- Cover peppers with a kitchen towel and let them sweat in their steam for about 10 minutes – this loosens their skins.
- Peel the charred skins off each pepper.
- Remove the core and seeds of the peppers.
- Slice the peeled peppers into thin strips about 1 ½ inches long.
- Heat a medium skillet over medium heat and add remaining olive oil.
- Add onions and reduce heat to low. Cook until onions soften, about 5 minutes.
- Add the garlic and cook for about 2 minutes more.
- Add poblano strips and cook 3 minutes over medium heat.
- Add the black pepper, corn kernels and cumin and mix thoroughly.
- Add the crema and pinch of salt. Simmer for 2-3 minutes.
- Serve over warm white rice.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
