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Creamy Poblano Rajas with Potatoes Recipe

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4 from 5 reviews

Rajas is a classic Mexican dish featuring creamy strips of roasted poblano peppers combined with tender potatoes, sautéed onions, and garlic, all simmered in a rich cream and stock sauce. This flavorful and comforting recipe can be enjoyed on its own or used as a filling for tacos, topped with crumbly Cotija cheese for added texture and taste.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Aromatics

  • 6 poblano peppers (approx. 1.5 pounds)
  • 1 onion
  • 1 potato
  • 2 cloves garlic

Liquids and Dairy

  • 1/2 cup heavy cream
  • 1/2 cup stock (chicken or vegetable)

Seasonings and Fats

  • 1 teaspoon salt
  • Freshly cracked black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter (optional)
  • Cotija cheese (optional, for serving)

Instructions

  1. Roast Poblanos: Preheat your oven to 400°F (204°C). Rinse the poblano peppers thoroughly and place them on a baking sheet. Roast in the oven for 20-30 minutes, turning halfway through, until the skins are charred and blistered.
  2. Parboil Potatoes: While peppers roast, finely cube the potato. Add it to a saucepan of salted boiling water over high heat and cook for 4-6 minutes until potatoes are 'al dente' — tender yet still slightly firm. Drain and set aside.
  3. Prepare Poblanos: Once the poblanos are cool enough to handle, peel off as much skin as possible. Remove the stems and seeds, then slice the peppers lengthwise into strips. Cut strips in half to create bite-sized pieces.
  4. Sauté Onions and Garlic: Thinly slice the onion. Heat olive oil (and butter if using) in a skillet over medium heat. Add the onions and cook for about 7-8 minutes until soft and beginning to brown. Add minced garlic and sauté for an additional 30 seconds, releasing their fragrance.
  5. Cook Poblanos: Add the prepared poblano strips to the skillet with onions and garlic, cooking briefly until warmed through and combined evenly.
  6. Add Seasoning and Cream Sauce: Sprinkle in 1 teaspoon of salt and freshly cracked black pepper to taste. Pour in 1/2 cup heavy cream and 1/2 cup stock (or substitute with 3/4 to 1 cup heavy cream if preferred). Stir well to combine.
  7. Simmer with Potatoes: Once the mixture begins to simmer, gently fold in the parboiled potatoes. Continue to simmer for about 5 minutes, allowing the flavors to meld and potatoes to finish cooking.
  8. Final Seasoning and Serve: Taste and adjust seasoning by adding more salt if needed. Serve immediately on its own or spoon into warm corn tortillas for tacos. Optionally, top with crumbly Cotija cheese to enhance flavor and texture.

Notes

  • The skin of poblanos can be difficult to remove completely; gently peeling after roasting helps retain flavor.
  • Parboiling potatoes ensures they cook through without breaking down in the cream sauce.
  • Using stock adds depth, but substituting with all cream creates a richer dish.
  • Butter adds a deeper savory note but can be omitted for a lighter version.
  • Serve as a main vegetable dish or as a flavorful taco filling.
  • Cotija cheese offers a salty contrast, but feel free to omit or substitute with queso fresco.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/creamy-poblano-rajas-with-potatoes-recipe/