Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means “slices” in Spanish). It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo.
Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. Sometimes garlic, cheese, and/or chicken stock is added for flavour.
- Start by roasting the poblano chillies. (see How to Roast Chillies)
- While they are roasting, trim the ends off the onion and peel off the outer skin.
- Now cut the onion in half, and then into strips about ½ cm thick.
- Heat a large, cast-iron pan over medium heat and drizzle in the oil.
- When the oil is hot, add the sliced onions.
- When the onion slices are translucent and begin to brown on the edges, turn the heat down to low.
- Cut the stems off the chillies, cut them lengthwise and scrape the seeds out with a spoon.
- Cut the chillies into ½ cm strips and add them to the onions.
- Add the salt and cream to the onions and chillies and cook over low heat for 2 - 3 minutes until the cream is heated through.
- Serve and enjoy.