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Rajas con Crema

Bring the taste of Mexico to your kitchen with our Dairy World Tour featured recipe from Episode 2.

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Rajas con Crema

INGREDIENTS

  • 1 cup canola oil
  • 4 poblano chiles
  • 1 white onion, julienned
  • 1 cup Crema Mexicana
  • 1/2 cup queso fresco, 1'' cubes
  • salt, to taste
  • 4 white corn tortillas
  • Prep Time
    20 min
  • Cook Time
    10 min
  • Servings
    4

Heat all of the oil except 1 ½ tbsp in a skillet, make a slit on each chile, and fry the chiles in the oil, turning them until completely blistered, set aside. Alternative method is fire roasting. Anaheim peppers can be used as a substitute if poblano chiles are not available.

Slice the onions finely. When the chiles are no longer hot, peel them and discard the seeds and stems. Slice the poblano chiles lengthwise into strips ½” thick.

Heat 1 ½ tbsp oil in a large skillet over medium-high heat. Sauté the onion just until soft, do not brown.

Reduce the heat to medium low, add the chile strips (rajas), the crema and the queso fresco. Cook until the crema gets thicker and heated through, about 5 minutes. Taste and season with salt.

Serve immediately with warm corn tortillas.

Recipe reprinted with permission © 2021 Iliana de la Vega

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