Poblano Tacos

In her book CDMX: The Food of Mexico City, Mexican restauranteur and author Rosa Cienfuegos shares some of the classic taco variations that can be found across the country’s capital. “Poblano peppers originate from Puebla, Mexico, but you can now find them at pretty much any market all year round,” Cienfuegos writes. “There are many recipes that use poblanos, and this taco one is popular, being an excellent vegetarian option. The chilies can be hot, depending on the season, so adding cream to this dish is the perfect way to neutralize any spiciness.”

Poblano Tacos

Rosa Cienfuegos' recipe for tacos de rajas con crema – sliced poblano chili and cream tacos.

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Course Main Course

Cuisine Mexican

Servings 8

Ingredients

  

• 5 poblano peppers fresh or tinned
• 2 tbsp unsalted butter
• 1 white onion thinly sliced
• 1 clove garlic crushed
• 2 cobs corn husked, kernels removed
• 1 cup sour cream
• 1 tsp ground white pepper
• 1 tsp salt
• 8 corn tortillas
• Mexican rice to serve

Instructions

 

• Heat a barbecue or gas stovetop to medium-high and place poblanos on grill or directly on gas flame. Cook, flipping frequently, until charred and blistered on all sides and softened. Let cool slightly, then place in a large resealable bag while still hot and set aside to sweat for 10 minutes.
• Peel off blackened skin. Cut lengthwise; open, then cut away seeds and stems and discard. If using canned poblanos, drain, then remove seeds and stems. Slice the chilies lengthwise into 1⁄4-inch-thick strips.
• Melt butter in large frying pan over low heat. Add onion and garlic and cook, stirring, until softened, 5 minutes. Add poblanos, corn kernels, most of the sour cream, white pepper and salt and cook, stirring, until heated through, 5 minutes.
• Serve the poblano mixture on warmed tortillas with Mexican rice and a drizzle of the remaining sour cream.

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