rajas recipe

Rajas Tacos are made with strips of poblano peppers, onions and corn, with a hint of Mexican Crema served with cilantro and lime. Vegan-adaptable

Rajas Tacos

poblano peppers (also called pasilla peppers)

corn, shucked (or sub 2 cups frozen corn, mushrooms

olive oil

garlic cloves, rough chopped

jalapeno, finely chopped (this is medium spicy, feel free to add more)

oregano

cumin

coriander

salt, more to taste

pepper

Mexican crema,

lime

x 6-inch Tortillas

Preheat grill to med heat (see notes for the stovetop)

Place whole corn cobs and poblanos on the grill, turning every 3-4 minutes, until lightly charred, and poblanos are blistered and tender, about 15 minutes. Grill the tortillas and wrap in a towel.

At the same time, saute the onion in a large skillet with the olive oil and half the salt,  over medium heat, occasionally stirring, cooking until tender and caramelized about 8 minutes.  Scoot them to the side, add more olive oil if needed and add the garlic, jalapeno and oregano, saute 2-3 minutes, then combine. Turn the heat off.

Place the blistered poblanos in a paper bag or covered bowl, to steam through, about 3-5 minutes.

Cut the kernels off the corn and add them to the skillet.

Under cool running water, peel any loose skin off the poblanos  (no need to get every bit) and remove the seeds and stem. Lay them flat and cut into thin strips. Add to the skillet.

Warm the mixture over med-low heat and add the remaining salt, pepper and spices. Stir until heated through. Add the Mexican crema, stirring. Squeeze in 1/2 the lime, taste, adjust salt ( I usually add more) and if needed, add the remaining lime. If it tastes bland, it needs salt and lime.

Spoon the warm creamy filling into the warm tortillas and top with fresh cilantro and serve with lime wedges.

Oh my goodness this is DELICIOUS.  Added the zucchini and the mushrooms - SO VERY GOOD.  Very different from what I tend to think of for tacos, and as it turns out, in a good way.

Another hi!  Got all the veggies at our farmers market and whipped this up when I got home.  It is fantastic.  I happened to have crema in the fridge from a taco bar last week but will try this with lime cashew cream next time.  So yummy.  Thanks again, for another fantastic recipe!

This is absolutely fantastic!  I'm not a vegetarian, but the food looked so inviting, I had to try...  Meatless tacos, who knew these flavors can be so so satisfying!  Flavors are spectacular!!!

I made thos recipe today. It's absolutely delicious. I also made an aji verde sauce to add on top. It's my new favorite meal.

So good!! Such unique and fresh, I loved it so much! I added refried beans and avocado to my tacos. Delicious!!

This is a fresh and tasty take on tacos! After a trip to the farmers market, I used corn, poblanos, a combo of onion and leek, and some pattypan squash. I used sour cream and went heavy on it because I wanted to finish the container. You can't go wrong. I might add some black beans next time.

This recipe is so delicious and easy to make. I got fresh corn tortillas from the market as that was a must. The flavours combined so well. I would make this again in a heartbeat and have shared recipe with others. Thanks Sylvia, I really love your recipes and have made so many hits. It’s so good to trust and follow someone like you! Cheers, Susan from Winnipeg

Rajas poblanos con crema is made with roasted poblano peppers and onion sautéed with vegan cashew cream and corn. Use this recipe to make tacos, burritos, quesadillas, and more!

Vegan Rajas con Crema

tsp oil

lb poblano peppers (4-10, depending on size)

raw cashews, soaked for 2 hours in cold water and drained*

vegetable broth

yellow onion, thinly sliced in half moons

garlic,

salt,

tsp crushed red pepper

tsp Mexican oregano (substitute Mediterranean oregano)

corn (fresh, frozen,

Wash poblanos and rub with a little oil,...

Wash poblanos and rub with a little oil, about 1/2 teaspoon. Broil about 4-inches underneath top burner until the peppers are blackened, about 10 minutes but times may vary, flipping a couple of times to char evenly.

Place the roasted peppers in a large heat...

Place the roasted peppers in a large heat safe bowl and cover to let steam so skins loosen. Set aside until cool enough to handle, then peel the peppers and remove the stem and seeds. Slice the peppers into strips.

Prepare the cashew cream. Combine the cashews and...

Prepare the cashew cream. Combine the cashews and vegetable broth in a blender and blend until smooth, pausing to scrape down as necessary. Set aside.

Heat a teaspoon of oil in a large...

Heat a teaspoon of oil in a large skillet over medium and add the onions with a pinch of salt. Sauté about 5 minutes, or until the onions are softened and lightly browned.

Add the garlic and sauté about 30-60 seconds...

Add the garlic and sauté about 30-60 seconds before adding the sliced poblanos, salt, red pepper, and oregano. Let cook for 1-2 minutes.

Turn the heat down slightly to medium-low and...

Turn the heat down slightly to medium-low and pour in the cashew cream and stir in the corn. Let cook until the cashew cream thickens, about 2-4 minutes. Taste and adjust seasonings.

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Top 2 rajas recipe recipes from across the web

The most viewed rajas recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rajas Tacos

Vegan Rajas con Crema

The most viewed rajas recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine