Creamy Rajas Poblanas: Smoky Mexican Poblano Strips
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Ingredients
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6 medium Poblano peppers
(Roasted and peeled)
-
1 large Onion
(Thinly sliced)
-
1 cup Mexican crema
(Can substitute with sour cream if unavailable)
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2 cloves Garlic
(Minced)
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2 tbsp Vegetable oil
(For sautéing)
-
1 tsp Salt
(Adjust to taste)
-
0.5 tsp Black pepper
(Freshly ground)
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1 tbsp Fresh cilantro
(Chopped, for garnish)
(Roasted and peeled)
(Thinly sliced)
(Can substitute with sour cream if unavailable)
(Minced)
(For sautéing)
(Adjust to taste)
(Freshly ground)
(Chopped, for garnish)
Nutrition
- Servings: 4
- Serving Size: 1 cup (200g)
- Calories: 180 kcal
- Carbohydrates: 8 g
- Protein: 3 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 230 mg
- Cholesterol: 15 mg
- Calcium: 60 mg
- Iron: 0.8 mg
Instructions
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1 - Roast Poblano Peppers:
Char the poblano peppers directly over gas flame or under broiler until skin is blackened. Place in a covered bowl to steam for 10 minutes, then peel off skin and remove seeds. Slice into thin strips.
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2 - Prepare Vegetables:
Thinly slice one large onion and mince two garlic cloves.
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3 - Sauté Onions and Garlic:
In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add sliced onions and minced garlic and sauté until soft and translucent.
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4 - Cook Poblano Strips:
Add the sliced poblano peppers to the skillet, season with salt and black pepper, and continue to cook for 3–5 minutes stirring occasionally.
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5 - Add Cream:
Pour in 1 cup Mexican crema, stirring gently. Allow mixture to simmer on low heat until cream is warmed and slightly thickened.
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6 - Garnish and Serve:
Remove from heat and garnish with fresh chopped cilantro if desired. Serve warm as a side or topping.
Char the poblano peppers directly over gas flame or under broiler until skin is blackened. Place in a covered bowl to steam for 10 minutes, then peel off skin and remove seeds. Slice into thin strips.
Thinly slice one large onion and mince two garlic cloves.
In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add sliced onions and minced garlic and sauté until soft and translucent.
Add the sliced poblano peppers to the skillet, season with salt and black pepper, and continue to cook for 3–5 minutes stirring occasionally.
Pour in 1 cup Mexican crema, stirring gently. Allow mixture to simmer on low heat until cream is warmed and slightly thickened.
Remove from heat and garnish with fresh chopped cilantro if desired. Serve warm as a side or topping.
More About: Creamy Rajas Poblanas: Smoky Mexican Poblano Strips
Overview and Cultural Significance
Rajas Poblanas is a traditional Mexican dish from the region of Puebla, celebrated for its vibrant flavors and simple preparation. "Rajas" means strips in Spanish, referring to the thin slices of roasted poblano peppers used in this recipe. Typically served as a side dish, filling, or even a topping, it's beloved for its creamy yet smoky character.
Roasting Technique
The key to authentic rajas poblanas is properly roasting the peppers to impart a natural smoke flavor. Charring and then resting the peppers allows the skin to loosen for easy peeling, unlocking their true fragrance.
Ingredients and Substitutions
While Mexican crema provides tang and richness, sour cream is a common substitute where crema is unavailable. Similarly, substituting oil will subtly alter the dish, but vegetable oil helps maintain a mild background allowing the pepper flavor to shine.
Tips for Success
- Use fresh poblano peppers for their distinct sweetness and mild heat.
- Remove seeds to avoid unwanted bitterness and spice.
- Careful not to overcook the cream once added to keep it from splitting.
Serving Suggestions
Traditionally enjoyed alongside beans and Mexican cheeses, rajas poblanas pairs beautifully with handmade corn tortillas, grilled meats, or as part of chiles en nogada and other classic Puebla dishes.
Personal Notes
I love the interplay of smoky, creamy, and slightly spicy layers in this dish. It elevates humble roasted peppers into something truly memorable and versatile. Rajas Poblanas exemplifies how simple ingredients and regional cooking methods create cultural treasures, inviting everyone to savor authentic Mexico at home.
