Creamy Poblano Rajas Tacos
Print Recipe
Share this
recipe
Prep time
20
m
Total time
35
m
Yields
4
Servings
These Creamy Poblano Rajas Street Tacos are smoky, creamy, and packed with flavor. Roasted poblano peppers are sautéed with onion, garlic, sweet corn, cream, and melted cheese, then served in warm yellow corn 4″ taco tortillas, for the perfect street taco-style bite.
Ingredients
1
1 package of La Campera Yellow Corn 4″ Tortillas for Tacos
3
3 poblano peppers, in strips
3/4
Cup
3/4 cup of cream
1
Cup
1 cup of shredded cheese
1
Tbsp.
1 tablespoon of butter
1
1 small onion, sliced
2
2 cloves of garlic, finely chopped
1
1 can of corn
Salt, to taste
Yellow Corn 4″ Taco Tortillas
Directions
Step
1
Roast the poblano peppers on a grill pan, once they are completely roasted. Place them in a plastic bag, close them, and let them sweat. Once the chiles have sweated, with the help of a knife, remove the skin, remove the seeds, and cut them into strips.
Step
2
Heat the butter in a large skillet over medium heat. Add the previously chopped onion and garlic and sauté. Once fried, add the poblano peppers. Continue stirring while adding the cream. Add the corn and season with salt. Remove from the heat and add the previously grated cheese. Stir a little and cover until gratin.
Step
3
Finally, heat the tortillas in a comal. Once hot, add the rajas, fold the taco, and serve!
TIP: Add sauce to taste.
