Rajas con Crema
You want to make your taco's or fajitas completely and utterly amazing? Then forget the usual sour cream, heaps of cheese, and lettuce on tacos or grilled bell peppers and onions typically served with fajitas.
MAKE IT 🤓👩🍳
Rajas con Crema
You want to make your taco's or fajitas completely and utterly amazing? Then forget the usual sour cream, heaps of cheese, and lettuce on tacos or grilled bell peppers and onions typically served with fajitas. Charbroiling strips of fruity, heavenly-complex-tasting poblanos chiles and simmer them with onion, cream and lime juice. It's rich, tangy concoction will bring your dish from ordinary to extrodinary. Make this. Eat this.
1 pound (3 to 4) poblano chiles, stemmed, halved, and seeded
1 tablespoon olive oil
1 medium sized onion, halved and sliced 1/4 inch thick
3 garlic cloves, minced
1/2 tsp nutmeg
1 tsp ground pepper
1 tsp kosher salt
1/2 cup heavy cream
1 tbs lime juice
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Preheat you oven to 420°. Arrange poblanos, skin side up, on aluminum foil-lined baking sheet and flatten them out. Broil until the skin is charred and puffed, 10-15 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let them steam for just about 10 minutes. You can then rub them majority of the skin from poblanos and discard; slice into 1/4-inch-thick strips.
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In a large skillet add the oil onion, salt, pepper, garlic and nutmeg and cook until charred and just softened.
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Add cream and cook, stirring frequently, until reduced and cream lightly coats the onion.
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Add poblano strips, lime juice and toss to coat.
