Vegan Rajas Tacos with Epazote
Tacos de Rajas con Epazote: receta mexicana (vegano) con chile, queso, crema. Auténtico sabor casero paso a paso.
About this recipe
Vegan tacos filled with roasted poblano chilli strips and epazote, sautéed with onion and garlic. No cream or cheese — 100% plant-based.
History & Origin
Before cream and cheese became staples of Mexican cooking, roasted poblano chillies were already being cooked with epazote, garlic, and onion in the kitchens of central Mexico. This vegan version revives that pre-colonial tradition. Epazote, an aromatic herb native to Mexico, has accompanied poblano chillies for centuries; its intense, slightly medicinal flavour balances the smoky sweetness of the chilli. In Puebla, a region famous for its chillies and moles, rajas are used as a filling for quesadillas, soups, and street food snacks. This vegan recipe proves that authentic Mexican flavours need no dairy to shine — the depth comes from the charred chilli, fresh epazote, and a well-seasoned pan.
Estimated cost
£14.17
Total cost
£3.54
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
180
Calories
4g
Protein
28g
Carbohydrates
6g
Fat
4g
Fibre
320mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Roast the poblano chillies directly over a gas flame or on a dry griddle until the skin is completely blackened and blistered, turning constantly. Place in a sealed bag or covered container for 10 minutes to steam.
- 2
Peel the chillies by hand or with a damp cloth, removing the seeds and veins. Cut into 1 cm wide strips. Set aside.
- 3
Heat the vegetable oil in a frying pan over medium heat. Sauté the sliced onion until translucent, about 3 minutes.
- 4
Add the chopped garlic and cook for 1 more minute until fragrant, without browning.
- 5
Add the poblano chilli strips and epazote leaves. Mix well, season with salt, and cook over medium-low heat for 5 minutes to let the flavours meld. Serve in warm corn tortillas.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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