Rajas con Crema
Few dishes have attracted so much curiosity among our community lunches like Rajas con Crema. This dish leans heavily on the strong and unique flavor of Poblano Chiles, which has its origin in the Mexican state of Puebla. Food for note, I have found that grocery store poblanos are less pungent in flavor and spice, while farmers market or farm stand poblanos are much more flavorful and often spicier.
Ingredients
10
medium Poblano Chiles
2
white onions
2 cloves
garlic, finely minced
450 grams
white corn (sweet is fine if you cannot find white corn)
1 cup
evaporated milk
1/2 cup
heavy cream
1 tbs
butter
to taste
salt
to taste
pepper
Instructions
- Start by blistering and sweating the poblanos:
- Use a kitchen pastry brush to spread a thin layer of high smoke point neutral oil on the poblanos.
- Place them under the broiler about 10 inches below burner on high until the skin of the pepper is blackened and blisters. Flip over and do the same to the other side
- Place the peppers in an airtight container and cover to sweat. After about 10 minutes, the skins should peel off easily
- Julienne the peeled peppers & onions
- On a brazier or cast iron skillet, cook the onions using medium heat with high smoke point oil. Let them fully cook but not caramelize.
- Push the onions to a corner and add the corn, let it blister on a couple of sides.
- Once all is cooked through, lower the heat to low and let the pan cool down slightly
- Add the condensed milk and heavy cream, do not let this boil
- Season with salt and pepper to taste
