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Tacos with Poblano Peppers in Cream
Preparation info
- Yield:
8
Portions - Difficulty
Easy
Appears in
By Hinnerk von Bargen and Culinary Institute of America
Published 2015
This taco filling, known as rajas con crema, is very popular in central and southern Mexico. Literally translated, it means “strips with cream.”
Ingredients
8 8 oz 227 g 2<
Method
- Roast the poblano peppers over an open flame until the skin is charred on all sides. Place the roasted peppers in a paper bag or a container with a tight-fitting lid and allow the peppers to sweat for 10 to 15 minutes.
- Peel the peppers and remove all seeds and membrane skins. Cut the flesh into ½-in/1-cm-wide strips.
- In a skillet over low heat, sweat
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