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Per serving
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- 1
Roast the poblanos
Set the poblanos right over a stovetop flame (or under the broiler) and turn them every couple minutes until the skins are charred and blistered all over, about 10 minutes. Drop them in a bowl, cover with a kitchen towel, and let them steam 5 to 10 minutes. Peel off the charred skin, pull out the stems and seeds, and slice into strips. Don't skip the char — that smoky flavor IS the dish.
- 2
Saute the onion
Melt the butter in a large skillet over medium-high heat. Slice the onion into strips, add it to the pan, and cook 3 to 4 minutes until it starts to soften.
- 3
Add garlic and poblano strips
Finely chop the garlic and toss it in along with your roasted poblano strips. Cook 2 minutes, stirring often.
- 4
Add corn and seasoning
Stir in the corn kernels, bouillon powder, and black pepper. Mix it all together so every strip gets seasoned.
- 5
Make it creamy
Lower the heat to medium. Add the cream cheese and the crema and stir until the cream cheese fully melts into a smooth sauce. Let it cook about 5 minutes, until it starts to bubble gently and thicken.
- 6
Melt the cheese and build your tacos
Shred the Oaxaca cheese, stir it in, cover the pan, and kill the heat. Give it a couple minutes for the cheese to melt. Meanwhile, warm the tortillas on a dry comal or skillet. Pile the rajas into the tortillas and serve hot, with a spicy salsa on top if you want some heat.
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Rajas con Crema Tacos (Creamy Roasted Poblano Tacos)
Created by: TacoEveryDay
Ingredients
- 3 poblano peppers
- 2 tbsp butter
- 1/2 white onion
- 2 garlic cloves
- 1 cup corn kernels
- 1 tsp vegetable bouillon powder
- 1/2 tsp black pepper
- 4 oz cream cheese
- 1 cup Mexican crema
- 1 cup Oaxaca cheese
- 12 corn tortillas
Instructions
- Roast the poblanosSet the poblanos right over a stovetop flame (or under the broiler) and turn them every couple minutes until the skins are charred and blistered all over, about 10 minutes. Drop them in a bowl, cover with a kitchen towel, and let them steam 5 to 10 minutes. Peel off the charred skin, pull out the stems and seeds, and slice into strips. Don't skip the char — that smoky flavor IS the dish.
- Saute the onionMelt the butter in a large skillet over medium-high heat. Slice the onion into strips, add it to the pan, and cook 3 to 4 minutes until it starts to soften.
- Add garlic and poblano stripsFinely chop the garlic and toss it in along with your roasted poblano strips. Cook 2 minutes, stirring often.
- Add corn and seasoningStir in the corn kernels, bouillon powder, and black pepper. Mix it all together so every strip gets seasoned.
- Make it creamyLower the heat to medium. Add the cream cheese and the crema and stir until the cream cheese fully melts into a smooth sauce. Let it cook about 5 minutes, until it starts to bubble gently and thicken.
- Melt the cheese and build your tacosShred the Oaxaca cheese, stir it in, cover the pan, and kill the heat. Give it a couple minutes for the cheese to melt. Meanwhile, warm the tortillas on a dry comal or skillet. Pile the rajas into the tortillas and serve hot, with a spicy salsa on top if you want some heat.