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