Rajas con Crema and Mushroom Tacos

🥄 Pairs well with: Salsa Verde Cruda

Rajas means “strips,” and rajas con crema is a central Mexican classic: roasted poblano peppers cooked down with onion and cream until silky. We add well-browned mushrooms for a meaty depth and sweet corn for pops of color.

Ingredients

• 4 large poblano peppers
• 12 oz cremini or oyster mushrooms, sliced
• 1 white onion, thinly sliced
• 1 cup corn kernels (fresh or frozen)
• 2 garlic cloves, minced
• 3/4 cup Mexican crema (or heavy cream)
• 1/2 cup crumbled queso fresco
• 2 tbsp oil, salt, and 12 warm corn tortillas

Method

1. Char the poblanos directly over a gas flame or under the broiler, turning until blackened all over.
2. Seal them in a bowl covered with a plate for 10 minutes, then rub off the skins, remove the seeds and cut into strips.
3. Brown the mushrooms in a hot skillet with 1 tbsp oil and a pinch of salt. Do not crowd the pan. Set aside.
4. Add the remaining oil and cook the onion until soft and golden, about 6 minutes. Add garlic and corn for 2 minutes more.
5. Stir in poblano strips, mushrooms and crema. Simmer 3 to 4 minutes until thickened. Season with salt.
6. Spoon into tortillas and finish with queso fresco.

Is it spicy?

Poblanos are mild, but every so often you meet a feisty one. Taste a strip before adding it all, and balance with extra crema if needed.

More meat-free ideas live in Vegetarian Recipes.