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    Home » Recipes

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

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

    This post may contain affiliate links, which won’t change your price but will share some commission.

    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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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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