Mexican · Dinner
Charred Poblano Pepper Tacos
Tacos de Rajas con Crema
Pueblan tacos of charred poblano strips simmered with onion, corn, and cream until silky, folded into warm corn tortillas with melted queso fresco, cilantro, and lime.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
12gProtein
22gFat
36gCarbs
4gSugar
5gFiber
580mgSodium
35mgChol
Goes well with
Unoaked ChardonnayUnoaked Chardonnay — A crisp, dry white...
local
Agua de HorchataAgua de Horchata — A refreshing pairing...
international
Instructions
1
Prep
Char poblano chiles over a gas flame or under a broiler for 8 minutes, turning every 2 minutes until blackened. Steam covered for 5 minutes, then peel under cold water, stem, seed, and slice into 1cm strips. Thinly slice 1 white onion, mince 4 garlic cloves, measure corn, oregano, salt, and pepper. Whisk crema with milk in a small bowl.
2
Saute
Heat butter and oil in a heavy skillet over medium heat for 1 minute until foaming. Add onion, cook 4 minutes stirring until softened and translucent. Add garlic, corn, oregano, salt, and pepper; cook 3 minutes stirring until corn is heated and lightly toasted.
3
Build
Add poblano strips and toss 1 minute. Pour in the crema-milk mixture, reduce to medium-low, and simmer 4 minutes stirring until cream thickens and clings to vegetables.
4
Char
While the rajas simmer, char corn tortillas directly over a gas flame or in a dry skillet over medium-high heat for 20 seconds per side until dark spots form and they become pliable.
5
Plate
Divide rajas con crema between warm tortillas. Top with crumbled queso fresco and cilantro. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) poblano chiles
- 2 tbsp unsalted butter
- 2 tbsp neutral oil
- 1 white onion
- 4 garlic cloves
- 160g (5.6 oz) sweet corn kernels
- 1 tsp dried oregano
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 120g (4.2 oz) Mexican crema
- 60ml (1/4 cup) whole milk
- 4 corn tortillas
- 80g (2.8 oz) queso fresco
- 4 tbsp fresh cilantro
- 1 lime