rajas con crema
Rajas con crema is a dish popular in central and southern Mexico made of charred poblanos in crema, onions, a bit of cheese and sometimes some corn. ‘Rajas’ literally means ‘slices,’ so like, slices of poblanos with Mexican crema, which is like sour cream but much more mild and thinner in consistency. If you can’t find any Mexican crema (other styles can be much more tangy), the best approximation would be creme fraiche with a couple tablespoons of water whisked in so it is thick but very pourable. This isn’t an inherently cheesy dish, the cheese is there to bind everything together into a creamy delicious situation.
yield 4-6 servings
4-5 poblano peppers
1 ts neutral oil
1 T olive oil
1 large white onion, halved and thinly sliced
1 jalapeno, finely diced
12ish springs cilantro
1 ts ground cumin
2 cups corn, fresh or thawed frozen
1 cup Mexican crema
2 oz queso fresco, Monterey jack or white cheddar, plus more for serving
1 lime, juiced, plus extra wedges for serving
warm corn or flour tortillas, for serving
recipe prep
Preheat broiler (or oven to 500F if you don’t have one). Rub poblanos with neutral oil to lightly coat and spread them out on a foil-lined baking sheet. Broil peppers for 10 minutes, turning over halfway through, until deeply charred over most of the pepper surfaces. Transfer peppers immediately to a large bowl and quickly cover the top with plastic wrap, sealing completely. Let the peppers sweat for 10-15 minutes. Remove the plastic and peel the skin off all the peppers. Remove the stems and seeds. Cut poblanos into 1/2-inch strips and set aside.
Separate the cilantro leaves from the stalks and tender stems. Finely chop the stalks and tender stems; set the leaves aside for later. Meanwhile, in a large skillet over medium heat, add the olive oil. Once olive oil is warm, add onion, jalapeno and a pinch of kosher salt. Cook, stirring occasionally, until onions are soft and caramelized, 15-20 minutes. Add cilantro stalks and tender stems and cumin and stir until fragrant, about 30 seconds. Add corn and a pinch of kosher salt and stir to combine.
Add crema and cook, stirring constantly until warmed through, about 30 seconds to a minute. Add queso fresco and stir until melted. Remove from heat, add poblanos and juice of one lime and stir. Taste and season with kosher salt as needed. Sprinkle with cilantro leaves.
Serve with warm tortillas, lime wedges and extra cheese.
