Tacos de Rajas
Creamy poblano pepper and cheese tacos with a silky crema sauce. A vegetarian Mexican classic that's restaurant-quality but ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
Ingredients
- 4 whole poblano peppers
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 3 whole garlic cloves, minced
- ½ cup Mexican crema or sour cream
- ¼ cup whole milk
- 8 ounces Oaxaca or fresh mozzarella cheese, torn
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 whole corn tortillas
- ¼ cup fresh cilantro, chopped
- 1 whole lime wedges
Instructions
- 1
Roast the 4 poblano peppers directly over a gas flame on your stovetop, or place them on a foil-lined baking sheet under a hot broiler. Turn them frequently with tongs until the skin is completely blackened and blistered all over, about 4-5 minutes per side on the stovetop (or 8-10 minutes under the broiler). The peppers should look charred but still feel slightly firm.
- 2
Transfer the blackened poblanos to a large bowl and cover tightly with plastic wrap or a kitchen towel. Let them steam for 5 minutes — the heat will continue to cook them and make the skin easier to remove.
- 3
Once cool enough to handle, peel away the blackened skin with your fingers or a damp paper towel. Work gently to avoid tearing the flesh. Cut a slit down the side of each pepper and carefully remove the seeds and white membrane, keeping the pepper as intact as possible. You want them whole or in large pieces.
- 4
Place a 12-inch skillet over medium heat and add 3 tablespoons of extra-virgin olive oil. Once the oil shimmers, add 1 thinly sliced medium yellow onion — spread it into an even layer. Sauté, stirring occasionally, until the edges turn golden and the onion is soft and sweet, about 5-6 minutes. You should smell the onion starting to caramelize slightly.
- 5
Add 3 minced garlic cloves to the onions and stir constantly for 30 seconds until fragrant, but don't let the garlic brown or it will taste bitter.
- 6
Reduce the heat to medium-low. In a small bowl, whisk together 0.5 cup of Mexican crema (or sour cream) and 0.25 cup of whole milk until smooth. Slowly pour this mixture into the skillet, stirring gently to combine with the onions and garlic.
- 7
Add the roasted poblano peppers to the crema sauce and gently fold them in. Tear 8 ounces of Oaxaca or fresh mozzarella cheese into bite-sized pieces and add them to the pan. Stir gently and constantly until the cheese melts into the sauce, about 2-3 minutes. The sauce should be creamy and silky, with no lumps of cheese visible.
- 8
Season the rajas with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper. Taste and adjust — you want a balanced, creamy flavor with just enough salt to bring out the pepper's natural sweetness.
- 9
Warm the 8 corn tortillas directly over a gas flame for 15 seconds per side until pliable and steaming, or wrap them in a damp towel and warm in a 350°F oven for 5 minutes. This makes them easier to work with and improves their flavor.
- 10
Spoon a generous portion of the creamy rajas into the center of each warm tortilla. Top with fresh chopped cilantro and serve immediately with lime wedges on the side so diners can squeeze over the tacos to brighten the rich, creamy filling.
Tools you’ll need
- tongs
- large bowl
- plastic wrap or kitchen towel
- paper towels
- 12-inch skillet
- wooden spoon or silicone spatula
- small mixing bowl
- whisk
- instant-read thermometer (optional)
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