Rajas can stand alone as a wonderful side dish, but they also make a very delicious filling for tacos. Try them soon, you won't be disappointed.
Ingredients:
3 lbs Poblano Chiles
2 teaspoons olive oil
1 large white onion
3/4 cup heavy cream
1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola or other cooking oil (optional for crunchy tortillas)
12 corn tortillas
6 oz of queso fresco (firm, white Mexican cheese)
Preparation:
First you will need to roast the poblano chiles. While they are roasting, cut the ends off of the onion and peel the skin off. Then cut the onion in half, then into strips about 1/4 inch thick. Heat a large pan over medium heat and drizzle in the oil. When the oil is hot, begin to cook the onions. When the onions are translucent and begin to brown on the edges, turn the heat down to low. Cut the stems off of the chiles, then cut them lengthwise and scrape the seeds out with a spoon. Cut the chiles into 1/2 inch strips and add them to the onions. Add the salt and the cream to the onions and chiles and cook over low heat for two or three minutes until the cream is heated through. Fill each tortilla with equal amounts of the rajas. Sprinkle the crumbled queso fresco over each one, and serve immediately.
For soft corn tortillas-
Place a the stack of corn tortillas on a clean, damp dishtowel and wrap the towel around them. Microwave for one or two minutes until they are steaming hot.
For crunchy tortillas-
Heat the 1/2 cup of oil in a saucepan over medium-high heat. Cook each tortilla for 10-20 seconds on each side and drain on paper towels. Fold in half while they cool slightly.
Ingredients:
3 lbs Poblano Chiles
2 teaspoons olive oil
1 large white onion
3/4 cup heavy cream
1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola or other cooking oil (optional for crunchy tortillas)
12 corn tortillas
6 oz of queso fresco (firm, white Mexican cheese)
Preparation:
First you will need to roast the poblano chiles. While they are roasting, cut the ends off of the onion and peel the skin off. Then cut the onion in half, then into strips about 1/4 inch thick. Heat a large pan over medium heat and drizzle in the oil. When the oil is hot, begin to cook the onions. When the onions are translucent and begin to brown on the edges, turn the heat down to low. Cut the stems off of the chiles, then cut them lengthwise and scrape the seeds out with a spoon. Cut the chiles into 1/2 inch strips and add them to the onions. Add the salt and the cream to the onions and chiles and cook over low heat for two or three minutes until the cream is heated through. Fill each tortilla with equal amounts of the rajas. Sprinkle the crumbled queso fresco over each one, and serve immediately.
For soft corn tortillas-
Place a the stack of corn tortillas on a clean, damp dishtowel and wrap the towel around them. Microwave for one or two minutes until they are steaming hot.
For crunchy tortillas-
Heat the 1/2 cup of oil in a saucepan over medium-high heat. Cook each tortilla for 10-20 seconds on each side and drain on paper towels. Fold in half while they cool slightly.
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