Ingredients with Measurements:
- 2 poblano peppers, sliced into thin strips
- 1 red onion, sliced into thin strips
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Mexican crema
- 1/4 cup milk
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 8 corn tortillas
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Non-stick skillet
- Mixing bowl
- Tongs
Step-by-Step Instructions:
1. Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the sliced poblano peppers and red onion. Season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
2. In a mixing bowl, whisk together the Mexican crema, milk, cumin, and chili powder. Add the cooked vegetables to the bowl and stir to combine.
3. Warm the corn tortillas in a separate non-stick skillet over medium heat for 1-2 minutes on each side.
4. To assemble the tacos, spoon the rajas con crema mixture onto each tortilla. Top with crumbled queso fresco and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the vegetables
Medium heat for warming the tortillas
Serving size:
Makes 8 tacos
Nutritional information:
Calories: 160
Fat: 10g
Carbohydrates: 14g
Protein: 4g
Sodium: 240mg
Sugar: 2g
Substitutions for ingredients:
- Poblano peppers can be substituted with bell peppers or Anaheim peppers.
- Mexican crema can be substituted with sour cream or Greek yogurt.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add sliced grilled chicken or steak to the tacos for a heartier meal.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Add sliced avocado or guacamole for extra creaminess.
Tips and Tricks:
- To make the rajas con crema mixture ahead of time, cook the vegetables and mix with the crema sauce. Store in an airtight container in the refrigerator for up to 2 days.
- To prevent the tortillas from breaking, warm them up in a non-stick skillet with a little bit of oil or butter.
- Use tongs to handle the tortillas when assembling the tacos to prevent them from tearing.
Storage Instructions:
Leftover rajas con crema mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the rajas con crema mixture in a non-stick skillet over medium heat until warmed through.
Presentation Ideas:
Arrange the tacos on a platter and garnish with extra cilantro and crumbled queso fresco.
Garnishes:
Chopped cilantro and crumbled queso fresco
Pairings:
Serve the tacos with a side of Mexican rice and black beans.
Suggested Side Dishes:
Mexican rice and black beans
Troubleshooting Advice:
- If the vegetables are not browning evenly, stir them more frequently to prevent burning.
- If the crema sauce is too thick, add more milk to thin it out.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- 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 and quesadillas.
Flavor Profiles:
Creamy, slightly spicy, and savory
Serving Suggestions:
Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican