How to Make Poblano Pepper Strips With Cream
This classical Mexican dish, also known as roasted poblanos (or rajas con crema in Spanish), consists of strips of roasted peppers bathed in cream. It can be a great option if you’d like to serve it as a side dish or have it with your tacos.
5-Minute Crafts will show you how to prepare it.
2.2 lbs. (1 kg) of poblano peppers
1 medium-sized or 2 small onions
17 oz (½ L) of cream
Kernels from one corn cob
2 tsp of butter
1. Wash the peppers. Then, place them on a griddle, and roast them on all sides. This technique is known in Mexico as tatemado.
2. Once they are roasted, put them in a plastic bag and cover it with a damp dishtowel for 10 minutes to allow the peppers to “sweat.”
3. Next, take them out of the bag and wipe their skin off carefully.
4. Make sure to also remove the seeds and stem.
5. Once the peppers are clean, cut them in slices that are approximately 0.4 in (1 cm).
6. Cook the corn kernels for 10 minutes or until they are soft. Remove from heat and reserve.
7. Slice the onion.
8. Melt the butter in a pot. Then add the sliced onion and sauté it until it turns golden brown.
9. Add the strips of pepper and the kernels. Cook for a couple of minutes, stirring in order to mix all of the ingredients well.
10. Pour in the cream and keep stirring to combine all the ingredients. Cook for 2 more minutes.
11. Serve them as a side dish or have them with corn tortillas.