Recipe from Gourmet – July 1997

Yield: Makes 32 Tacos

Notes

After reading the instructions for the Horchata, I felt that it was too easy for my only dish. Not wanting to feel like a slacker, I searched for popular Mexican side dishes and this dish was a popular result. I followed the advice of a reviewer and sought out Mexican crema, a more traditional ingredient, in favor of the suggested crème fraîche or heavy cream. The Mexican grocery store across the street carried a product from Nestlé called Media Crema Table Cream. As the reviewer stated, the stuff didn’t look so appetizing but it certainly added depth to this simple side dish.

I also thought it would be perfect to use a well-seasoned cast iron skillet which always seems to work wonders when onions and peppers are involved. Oh, and lots of salt. It’s not mentioned in the recipe, but I used quite a bit to season this up a bit before serving.

Ingredients

• 2 pounds fresh poblano chilies (about 8)
• 1 medium white onion (about 8 ounces)
• 3 tablespoons vegetable oil
• ⅓ cup crème fraîche or heavy cream

Directions

1. Roast and peel chilies.
2. Wearing rubber gloves, cut chilies into 1/3-inch-thick strips.
3. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.
4. In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes.
5. Add chilies and salt to taste and cook, stirring, 5 minutes.
6. Add créme fraîche or cream and cook, stirring, 2 minutes.

Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.