TacosEasyFree

Poblano Chilli and Cream Tacos (Tacos de Rajas con Crema)

Name: Poblano Chilli and Cream Tacos (Tacos de Rajas con Crema)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 Poblano chillies; 1 cup Sweetcorn kernels; 200 ml Soured cream; 1 White onion; 2 cloves Garlic; 80 g Fresh cheese (queso fresco); 12 Corn tortillas; 2 tbsp Vegetable oil; 1 tsp Salt; 1 pinch Black pepper

45 min (20 prep + 25 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 12 May 2026

Roasted poblano strips with soured cream and sweetcorn in corn tortillas.

About this recipe

Tacos filled with roasted poblano chilli strips in soured cream and sweetcorn, wrapped in warm corn tortillas. A vegetarian classic from central Mexico combining the smoky flavour of roasted poblano with rich, tangy cream.

History & Origin

Tacos de rajas con crema are one of the most beloved dishes of central Mexico, deeply rooted in Pueblan and Mexico City cuisine. Rajas - strips of roasted and peeled poblano chilli - represent one of the oldest preparation techniques of Mesoamerica: direct charring over a comal or flame to loosen the skin and tenderise the flesh. The poblano chilli, often called the king of Mexican chillies, has been cultivated in the Puebla valley since pre-Hispanic times and is the starring ingredient in iconic dishes like chile en nogada and mole poblano. The combination of rajas with soured cream and sweetcorn is a mestizo creation born during the colonial era, when dairy brought by the Spanish fused with native corn and chilli. The result is a perfect harmony of sweetcorn sweetness, smoky chilli heat and rich cream. In Mexico City and Puebla, rajas tacos are a weekend treat, sold in fondas and markets from breakfast onwards. As one of the few fully vegetarian tacos that truly satisfy, they demonstrate that Mexican cuisine does not need meat to shine.

Estimated cost

£6.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

Protein

36g

Carbohydrates

16g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Char the poblano chillies directly over a gas flame or on a very hot comal, turning with tongs until the skin is completely blackened on all sides (8–10 minutes).
2
Place the charred chillies in a sealed plastic bag or a bowl covered with cling film for 10 minutes. The steam makes peeling easy. Peel, remove seeds and cut into 1 cm wide strips.
3
In a large frying pan over medium heat, warm the oil and soften the sliced onion until translucent and lightly golden (8 minutes). Add the garlic and cook for 1 minute more.
4
Add the sweetcorn kernels and the poblano strips. Stir well and cook for 3 minutes.
5
Lower the heat and stir in the soured cream. Season with salt and pepper. Cook for 3–4 minutes without boiling until everything is combined and hot.
6
Warm the tortillas on the comal. Fill each tortilla with the chilli and cream mixture and top with crumbled fresh cheese. Serve with green or red salsa.