Chile Strips in Cream

About this recipe

Rajas con crema is a simple yet delicious dish of roasted poblano chile strips cooked with onion, sweetcorn and cream. It is a classic Mexican side dish that also works beautifully in tacos, quesadillas or as a tamale filling. Its mild, creamy flavor is unmistakable.

1. 1

   Roast the poblano chiles directly over the gas flame, turning with tongs until the skin blisters evenly all over. Place in a bag to steam for 10 minutes.

   
2. 2

   Peel the chiles, removing all charred skin. Cut into strips (rajas) about 1 cm wide, discarding the seeds and veins.

   

   💡 Wear gloves if you are sensitive to the heat of poblano chiles.

3. 3

   Slice the onion into thin half-moons and finely chop the garlic.

   
4. 4

   Heat the oil in a large skillet over medium heat. Cook the onion for 4 minutes until translucent, then add the garlic and cook for 1 minute more.

   
5. 5

   Add the poblano strips and sweetcorn kernels. Cook over medium heat for 5 minutes, stirring occasionally.

   

   💡 Do not overmix or the tamales will be dense rather than spongy.

6. 6

   Stir in the sour cream and the sprig of epazote. Lower the heat and cook for a further 5 minutes without letting it boil, to prevent the cream from splitting.

   

   💡 Epazote is essential for authentic flavor; you can leave it out if unavailable, but the result will be different.

7. 7

   Add the shredded Oaxaca cheese and let it melt slightly, about 2 minutes. Adjust salt and pepper.

   
8. 8

   Serve hot in tacos, quesadillas or as a side dish. It also makes a wonderful tamale filling.

   

   💡 These tamales are also lovely for breakfast with a cup of coffee.