VeganEasy

Vegan Rajas Tacos with Epazote

Name: Vegan Rajas Tacos with Epazote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 manojo pequeño Epazote; 2 cloves Garlic; 4 Poblano chile; 1 to taste Salt; 0.5 White onion; 2 tbsp Vegetable oil; 8 Corn tortilla

25 min (10 prep + 15 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: May 12, 2026

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 chile 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 chiles 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 chiles for centuries; its intense, slightly medicinal flavour balances the smoky sweetness of the chile. In Puebla, a region famous for its chiles 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 chile, fresh epazote, and a well-seasoned pan.

Estimated cost

$3.50

Total cost

$0.88

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

180

Calories

Protein

28g

Carbohydrates

Fat

Fiber

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano chiles 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 chiles 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 skillet 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 chile 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.