Tacos with Poblano Peppers in Cream

Name: Tacos with Poblano Peppers in Cream
Yield: Yield: 8 Portions
Cuisine: Mexican
Ingredients: 8 oz/227 g sliced onions; 2 fl oz/60 mL vegetable oil; 1 cup/240 mL Mexican Cream or crème fraîche; 1 cup/240 mL Mexican Cream or crème fraîche; Salt, as needed; Corn Tortillas; 3 oz/85 g panela cheese or similar cheese; 3 oz/85 g panela cheese or similar cheese; 8 poblano peppers

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

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 poblano peppers
8 oz/227 g sliced onions
2<

Americas
Mexico
Sandwich
Central America
Street Food
Gluten-free
Vegetarian

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