Ingredients with Measurements:
- 2 large poblano peppers, seeded and sliced into thin strips
- 1 large red bell pepper, seeded and sliced into thin strips
- 1 large yellow onion, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup Mexican crema
- 8 flour tortillas
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the sliced poblano peppers, red bell pepper, and onion to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly charred, about 10-12 minutes.
3. Add the cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
4. Reduce the heat to low and stir in the Mexican crema. Cook until the crema is heated through and the vegetables are coated in the sauce, about 2-3 minutes.
5. Warm the flour tortillas in the microwave or on a griddle.
6. To assemble the fajitas, spoon the rajas con crema mixture onto the center of each tortilla. Fold the sides of the tortilla over the filling and roll up tightly.
7. Serve the fajitas with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 44g
Protein: 8g
Sodium: 520mg
Sugar: 6g
Substitutions for ingredients:
- Poblano peppers can be substituted with Anaheim peppers or green bell peppers.
- Mexican crema can be substituted with sour cream or Greek yogurt.
Variations:
- Add sliced mushrooms to the skillet with the peppers and onions.
- Use corn tortillas instead of flour tortillas.
- Add sliced grilled chicken or steak to the fajitas.
Tips and tricks:
- To make the fajitas spicier, add a diced jalapeno pepper to the skillet with the other vegetables.
- To make the fajitas vegetarian, omit the crema and use vegan tortillas.
Storage instructions:
Store any leftover rajas con crema mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rajas con crema mixture in a skillet over low heat until heated through. Warm the tortillas in the microwave or on a griddle.
Presentation ideas:
Arrange the fajitas on a platter and garnish with chopped cilantro and diced tomatoes.
Garnishes:
Chopped cilantro, diced tomatoes, sliced avocado, shredded cheese
Pairings:
Serve the fajitas with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, guacamole, salsa
Troubleshooting advice:
- If the vegetables are not cooking evenly, stir them frequently to ensure they are cooking evenly.
- If the crema is too thick, add a splash of milk or water to thin it out.
Food safety advice:
- Wash your hands and all produce before cooking.
- Use separate cutting boards and utensils for raw meat and vegetables.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Rajas con crema is a traditional Mexican dish that originated in the state of Puebla. It is typically served as a side dish or used as a filling for tacos or fajitas.
Flavor profiles:
The rajas con crema mixture is creamy, slightly spicy, and smoky from the paprika. The peppers and onions add a sweet and savory flavor to the dish.
Serving suggestions:
Serve the fajitas with lime wedges on the side for a bright and citrusy flavor.
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Region: Mexican