Or as we call it here Rajas Poblanas!
(Picture updated: 19/09/11)
I am still a little sore about the tooth extractions, but I decided to take a break from the ice in my mouth to post this recipe for the weekend for you to enjoy!
This dish is very versatile.
You can have it as a Main dish with some warm corn tortillas.
-If you want to see how to make your own corn tortillas Visit Scarletta Bakes She has beautiful pictures too! :D-
Or you can have it as a Snack serving them with “Totopos” or Chips and believe me they’ll be a hit!
Everyone will think you spent hours in the kitchen making them, but really it’s not going to take you more than one hour. 🙂
7-8 Poblano peppers (you can alternate this, but not less than 5)
1 onion thickly sliced
1 cup drained canned corn seeds
1 tablespoon vegetable oil
1/2 tablespoon of pepper
1/2 tablespoon chicken soup powder (granules)
2 (250 ml) Mexican media crema
You have to roast the poblano peppers, place the peppers on a large griddle over medium-high heat.
Roast until the skin turns black.
Remove peppers from griddle and place in a Ziploc bag, allowing them to sweat for 5 minutes.
Transfer to a plate to cool.
Peel and discard the outer skin of the peppers, halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
Now you have to cut the onion, heat a saucepan over medium-high heat and add the vegetable oil with the onion.
Then Open the can of corn seeds and add them with the tablespoon of chicken soup powder, Give it a little mix
Add the poblano peppers
Add the Media Crema
And Bring to boil
There you go 🙂 Rajas poblanas are ready to be eaten!
If you want to know How to Roast a pepper enter here.
I hope you guys enjoy it as much as we do here! 😀
Happy Friday and Happy weekend!
Source: My Mom