Rajas con Crema
Fire-roasted poblano strips folded into sweet onions, corn, and bubbling crema — the poblano classic from Puebla. Charring the chiles over open flame gives the rajas their smoky backbone before the crema mellows everything into silk.
- Time
- 30 min
- Heat
- Yield
- 10 tacos
- Region
- Puebla
Ingredients
Rajas
To build
Method
Char the poblanos directly over a gas flame or under a broiler, turning until blackened on all sides.
Seal the chiles in a bag or covered bowl to steam so the skins loosen.
Rub off the charred skins, pull out the stems and seeds, and slice the chiles into thick rajas.
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Melt the butter and cook the onion and garlic until soft and just golden at the edges.
Add the rajas, corn, and crema and simmer until the crema thickens enough to coat a spoon — season with salt.
Warm the tortillas on a comal, spoon in the creamy rajas, and crumble queso fresco over the top.
Build the plate
