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    Home » Recipes » Recipes

    Supper Club: Rajas con Crema (Poblano Strips with Onions and Cream)

    Modified: Nov 8, 2017 · Published: May 8, 2010 by Ashley

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    For our Supper Club, Dino made an awesome side dish. Here's his summary:

    After reading the instructions for the Horchata, I felt that it was too easy for my only dish. Not wanting to feel like a slacker, I searched for popular Mexican side dishes and this dish was a popular result. I followed the advice of a reviewer and sought out Mexican crema, a more traditional ingredient, in favor of the suggested crème fraîche or heavy cream. The Mexican grocery store across the street carried a product from Nestlé called Media Crema Table Cream. As the reviewer stated, the stuff didn't look so appetizing but it certainly added depth to this simple side dish.

    I also thought it would be perfect to use a well-seasoned cast iron skillet which always seems to work wonders when onions and peppers are involved. Oh, and lots of salt. It's not mentioned in the recipe, but I used quite a bit to season this up a bit before serving.

    Rajas con crema on a plate.

    Recipe from Gourmet – July 1997

    Yield: Makes 32 Tacos

    2 pounds fresh poblano chilies (about 8)
    1 medium white onion (about 8 ounces)
    3 tablespoons vegetable oil
    ⅓ cup crème fraîche or heavy cream

    Roast and peel chilies. Wearing rubber gloves, cut chilies into ⅓-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into ¼-inch-thick slices.

    In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

    MacGourmet Rating: 5 Stars

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    Comments

    1. Joanne

      June 12, 2010 at 8:10 pm

      32 tacos?!?!? Crazy! I love this as a filling though. Semi-spicy and delicious.

      Reply

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