Raja’s con Crema is a rich and comforting Mexican dish showcasing the country’s cuisine’s simple yet profound flavors. This dish consists of sliced poblano peppers that have been roasted, peeled, and cut into strips. They are then sautéed with onions and smothered in a luxurious cream sauce. Often, the cream is seasoned with a hint of garlic and sometimes spices like cumin to enhance the earthy flavors of the poblanos.
The result is a creamy, slightly spicy concoction that works wonderfully as a standalone dish or accompaniment to meats, in tacos, or over rice. Raja’s con Crema can also include strips of corn or mushrooms, adding texture and depth to the dish. It’s particularly popular as part of a Mexican buffet or during festive occasions, offering a comforting warmth perfect for any gathering.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyBeginnerRoast the Peppers:
Roast the poblano peppers on a hot skillet or under the broiler until the skin is blistered and blackened on all sides.
Place the roasted peppers in a plastic bag or covered bowl to steam, which will help the skins peel off more easily.
Prepare the Peppers:
Once cool enough to handle, peel the skin off the peppers. Open them to remove the seeds and veins, then slice into thin strips ("rajas").
Cook the Onion and Garlic:
In a large pan, heat the oil over medium heat. Sauté the onions until they become translucent, then add the garlic and cook for another minute.
Combine Ingredients:
Add the poblano strips (and corn if using) to the pan with the onions and garlic. Cook for a few minutes until everything is well combined and the corn is tender.
Add Crema:
Reduce the heat and stir in the Mexican crema (and milk if you want a thinner sauce). If using cheese, add it at this point and stir until melted. Season with cumin, salt, and pepper.
Ingredients
Directions
Roast the Peppers:
Roast the poblano peppers on a hot skillet or under the broiler until the skin is blistered and blackened on all sides.
Place the roasted peppers in a plastic bag or covered bowl to steam, which will help the skins peel off more easily.
Prepare the Peppers:
Once cool enough to handle, peel the skin off the peppers. Open them to remove the seeds and veins, then slice into thin strips ("rajas").
Cook the Onion and Garlic:
In a large pan, heat the oil over medium heat. Sauté the onions until they become translucent, then add the garlic and cook for another minute.
Combine Ingredients:
Add the poblano strips (and corn if using) to the pan with the onions and garlic. Cook for a few minutes until everything is well combined and the corn is tender.
Add Crema:
Reduce the heat and stir in the Mexican crema (and milk if you want a thinner sauce). If using cheese, add it at this point and stir until melted. Season with cumin, salt, and pepper.
Notes
Wine Pairing:
- Chardonnay: A lightly oaked Chardonnay can complement the creamy texture and rich flavors of Raja’s con Crema without overwhelming the subtle smokiness of the roasted poblano peppers.
