Photograph of the finished Tacos de rajas

Mexico · Taco ớt poblano kem Tacos de rajas

Tacos de rajas

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Poblano peppers Poblano peppers 16
  • Photograph of Tortilla Tortilla 24
  • Photograph of Onion Onion 2.4
  • Photograph of Sour cream Sour cream 2 cups
  • Photograph of Sweet corn Sweet corn 14.1 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 11.3 oz
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Epazote leaves Epazote leaves 1.1 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Grill poblano peppers directly over the fire for 8 minutes until the skin is evenly charred, then cover and let stand for 10 minutes.
  2. 2 Peel off the burnt outer layer and remove the seeds, then tear the skin into 1 cm wide strips instead of dicing it.
  3. 3 Sauté the onion wedges in butter for 10 minutes until they turn golden brown and sweet.
  4. 4 Add the bell peppers, corn, and garlic and stir-fry for 5 minutes.
  5. 5 Reduce the heat to the lowest setting, then pour in the sour cream, but do not let it boil; if the sour cream boils, it will separate.
  6. 6 Drop the epazote into the hot tortilla, then scoop it up and sprinkle with fresh cheese.
Start cooking