When I went last year to Guadalajara, I fell in love with a taco filling they call RAJAS… Rajas are translated directly as STRIPS of something. I had the pleasure of having RAJAS made from Jalapeños, Nopales and Poblanos.
The Rajas de Jalapeños were delicious made in a creamy sauce with corn and little pieces of some other crumbly cheese. They served me three corn tortillas with the filling and you top them with your favorite veggies – lettuce, tomato, crema, etc. Something that surprised me about all the Pepper Rajas I had while in Mexico is that I always expected the dishes to be so spicy that I would not able to handle them. This was not the case… All dishes were mild, even to my wimpy palette.
I saw this recipe from Marcela Valadolid on making Poblano Rajas and I had to try it… I am almost certain I used some other chile other than a POBLANO, because after seeding and deveining, it was WAY SPICIER than what I remembered in Mexico. Maybe one of my peppers started to ripen and I’ve been told this adds to the spicy level of a pepper.
Who knows what happened… but the results were delicious. You should try this too…
POBLANO PEPPER RAJAS
6 fresh poblano chiles 3 tablespoons canola oil 1 medium white onion, thinly sliced 1 medium clove of garlic, minced 2 fresh ears of corn, kernels removed 1/4 cup heavy cream ½ cup plain yogurt – or Mexican crema… ¼ cup vegetable broth 1/2 cup, shredded Mozzarella cheese ¼ cup mild feta cheese, crumbled into small pieces Kosher salt and fresh ground black pepper For Accompaniment: Fresh baby spinach Fresh tomatoes 1 cup of strained plain yogurt – or Greek yogurt Slices of lime Corn Tortillas
- Char the poblano chiles under the broiler of your oven until blackened on all sides. I did mine in a toaster oven. Enclose in a plastic bag and let steam for about 10 minutes.
- When the chiles have cooled a bit, peel and seed them. Cut the chiles into 1/2-inch strips (rajas) and set aside.
- Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and garlic and sauté until translucent, about 5 minutes. Add the corn kernels and cook for an additional 3 minutes.
- Add the strips of chile to the onion and corn mixture and sauté until the corn is tender, about 5 more minutes.
- Add the heavy cream, vegetable broth and yogurt. With the back of a knife, scrape all the liquid that resides in the corn hull left behind. Cook until bubbling, about for 8 minutes more. Add the cheeses and stir until melted and smooth. Season the rajas with salt and pepper, to taste.
- Transfer to a serving dish and serve as part of a Taquiza.
- Warm the corn tortillas in a dry skillet and place inside a clean cloth surrounded by aluminum foil to maintain warm and pliable as long as possible.
What’s a Taquiza??? When you set out all the fixings for making TACOS buffet-style… just like they do in Guadalajara. Buen Provecho!!!