When I went last year to Guadalajara, I fell in love with a taco filling they call RAJAS… Rajas are translated directly as STRIPS of something. I had the pleasure of having RAJAS made from Jalapeños, Nopales and Poblanos.
The Rajas de Jalapeños were delicious made in a creamy sauce with corn and little pieces of some other crumbly cheese. They served me three corn tortillas with the filling and you top them with your favorite veggies – lettuce, tomato, crema, etc. Something that surprised me about all the Pepper Rajas I had while in Mexico is that I always expected the dishes to be so spicy that I would not able to handle them. This was not the case… All dishes were mild, even to my wimpy palette.
I saw this recipe from Marcela Valadolid on making Poblano Rajas and I had to try it… I am almost certain I used some other chile other than a POBLANO, because after seeding and deveining, it was WAY SPICIER than what I remembered in Mexico. Maybe one of my peppers started to ripen and I’ve been told this adds to the spicy level of a pepper.
Who knows what happened… but the results were delicious. You should try this too…
POBLANO PEPPER RAJAS
6 fresh poblano chiles 3 tablespoons canola oil 1 medium white onion, thinly sliced 1 medium clove of garlic, minced 2 fresh ears of corn, kernels removed 1/4 cup heavy cream ½ cup plain yogurt – or Mexican crema… ¼ cup vegetable broth 1/2 cup, shredded Mozzarella cheese ¼ cup mild feta cheese, crumbled into small pieces Kosher salt and fresh ground black pepper For Accompaniment: Fresh baby spinach Fresh tomatoes 1 cup of strained plain yogurt – or Greek yogurt Slices of lime Corn Tortillas
- Char the poblano chiles under the broiler of your oven until blackened on all sides. I did mine in a toaster oven. Enclose in a plastic bag and let steam for about 10 minutes.
- When the chiles have cooled a bit, peel and seed them. Cut the chiles into 1/2-inch strips (rajas) and set aside.
- Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and garlic and sauté until translucent, about 5 minutes. Add the corn kernels and cook for an additional 3 minutes.
- Add the strips of chile to the onion and corn mixture and sauté until the corn is tender, about 5 more minutes.
- Add the heavy cream, vegetable broth and yogurt. With the back of a knife, scrape all the liquid that resides in the corn hull left behind. Cook until bubbling, about for 8 minutes more. Add the cheeses and stir until melted and smooth. Season the rajas with salt and pepper, to taste.
- Transfer to a serving dish and serve as part of a Taquiza.
- Warm the corn tortillas in a dry skillet and place inside a clean cloth surrounded by aluminum foil to maintain warm and pliable as long as possible.
What’s a Taquiza??? When you set out all the fixings for making TACOS buffet-style… just like they do in Guadalajara. Buen Provecho!!!
This is definitely comfort food – the sweetness of the corn balances the bite of the poblanos. Topped with a drizzle of lime and some cilantro, these tacos would be irresistible.
This sounds so comforting and delicious! Now I’m craving corn. Thanks for sharing the recipe and your experience in Guadalajara!
Just made! Except that I found my sour cream was too far gone and my yogurt right along with it. I used @3/4 cup milk with a heavy dose of lime juice to sour the milk. Let it sit a while and then added. The cheese melted nicely but perhaps not as incorporated in to e creamy sauce I created but yummy nonetheless.