Rajas con Crema
Fire-roasted poblano strips folded into sweet onions, corn, and bubbling crema — the poblano classic from Puebla. Charring the chiles over open flame gives the rajas their smoky backbone before the crema mellows everything into silk.
- Time
- 30 min
- Heat
- Yield
- 10 tacos
- Region
- Puebla
Ingredients
Rajas
To build
Per-100g nutrition (7 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Poblano chiles | 207 | 9.5 g | 11.6 g | 15.1 g |
| Garlic cloves, minced | 100 | 0 g | 0 g | 20 g |
| Butter | 714 | 0 g | 78.6 g | 0 g |
| Crema mexicana | 286 | 0 g | 28.6 g | 3.6 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Char the poblanos directly over a gas flame or under a broiler, turning until blackened on all sides.
Seal the chiles in a bag or covered bowl to steam so the skins loosen.
Rub off the charred skins, pull out the stems and seeds, and slice the chiles into thick rajas.
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Melt the butter and cook the onion and garlic until soft and just golden at the edges.
Add the rajas, corn, and crema and simmer until the crema thickens enough to coat a spoon — season with salt.
Warm the tortillas on a comal, spoon in the creamy rajas, and crumble queso fresco over the top.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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