Poblano chili strips in cream with corn (Rajas con crema y elote)

A mexican recipe you will very frequently encounter in “Taquizas” or those special mexican party fiestas, when a mexican food buffet is served to many guests for them to make their own tacos with the filling of their choice. The rajas con crema y elote (or sin elote) tastes great in tacos or over tostadas; it is an adaptable dish, some will make this recipe by blending one or two poblano chiles with the cream, or another variant of this dish is to use chicken instead of the potatoes.

Rajas con crema buffet
Rajas con crema is a dish that is typically offered in a Taquiza or a mexican taco buffet; I made this one here with potatoes, without corn.

Rajas con crema y elote


* 2 Small Cans of corn kernels
* 8 Poblano chiles
* 4 cups half-half (or 15%) cream
* 2 onions
* 2 teaspoons chicken bouillon powder
* 1/4 cup olive oil
* Cooked potato strips, as for fries (optional)


1) First we will prepare the main ingredient, the poblano chiles: cut the stems from each chile, cutting around it to remove it and all seeds. Roast the chilies over the stove burner or barbecue gril until peppers begin to char. Once charred, leave them about three minutes in a plastic bag.

2) Under running water, with a knife peel the charred or burned skin; once peeled put them on paper towels to dry them completely. Slice all the peppers in half inch wide strips and reserve.

3) Next, cut the onions in slices and make them soak in water for about five minutes, then drain.

4) Pour the oil in a saucepan and heat it up over medium heat; saute the onions until translucent, then add the chile strips and fry for a minute, then add the corn and potatoes (they are already cooked) and chicken broth powder, fry for another 30 seconds.

5) Gradually pour the cream in the saucepan, very gradually. Bring the cream to a boil then reduce heat and simmer for about ten minutes for the aromas to blend; check and adjust seasoning, you might want to add more salt if you wish.

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