How to Make Mexican Rajas con Crema Tacos (Can be Vegan) | The Frugal Chef

Rajas are charred Poblano peppers that are peeled and julienned. They are then sautéed with onion, Mexican squash (or zucchini) and corn. Once they are softened we add salsa verde and some Mexican crema (or sour cream). These are fantastic inside a tortilla but also great on scrambled eggs. The recipe is below 👇
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How to Make Rajas con Crema -
Serves four
4 poblano peppers -- charred, peeled and julienne
1 small Mexican squash or zucchini. - julienne
1 small white onion -- julienne
1/2 cup corn kernels
1/2 cup salsa verde
1/4 cup Mexican crema or sour cream
Oil

If you have a gas stove - place the washed poblanos directly onto the flame and char, flipping them with tongs.

If you do not have a gas stove -- place the poblanos directly under your broil unit in your oven and char, flipping often.

Place the charred poblanos inside a bowl and cover with plastic. Let them sweat for about 20 minutes.

Tear the stems and seeds off the charred poblanos and peel them by sliding the skin off. You can do this with gloves, paper towels or a small paring knife. 'Rinse them and julienne them.

Add some oil in a skillet and add the vegetables. Cook, stirring occasionally, for about 8 to 10 minutes -- until onion is translucent and lightly browned, zucchini is cooked through and poblanos are cooked through. Add the salsa verde and scrape the bottom of your skillet. Mix well.

Add the cream and mix. Serve.

FOR THE TACOS -
12 Warmed corn tortillas
Queso Fresco -- crumbled
Chopped cilantro
Roasted pumpkin seeds

Place rajas in the middle of your tortillas. Top with cheese, cilantro and seeds. Enjoy!

Salsa Verde -
Makes about three cups of salsa
3 cups husked, chopped tomatillos
½ red onion, finely chopped
½ white onion, finely chopped
2 tablespoons cilantro, chopped
3 jalapenos, chopped
2 teaspoons cumin
2 garlic cloves, minced
½ cup white wine vinegar
1 lime, juiced
Salt

Place all of the ingredients in a heavy pot. Bring to a boil and reduce heat. Simmer for 20 minutes. Mash with a potato masher. Preserve in hot jars or cool down and refrigerate.

Serve with chips or use for baking fish or chicken enchiladas with sour cream. Enjoy!
Music courtesy of Artlist - Young Rich Pixies -- Cartoon Ukelele

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