This is a Mexican classic that seems to be included in every tacos de guisado menu, and the recipe appears, with very little variation, in many books about Mexican cuisine, regardless of whether they are traditional, modern, or come from any other cooking camp (Tex-Mex, South-Western, etc.). Prepping the poblano peppers is somewhat laborious, but absolutely necessary; their flavour becomes rich and complex once roasted, and their texture is smooth after being peeled. Once that is done, the dish is assembled practically in the same way as my previous recipe for green beans in creamy chipotle, except the fire in this case comes from the poblanos themselves.
Poblano Strips with Cream – Rajas con crema
Printable recipe: Poblano Strips with Cream
Ingredients
4-6 poblano peppers; roasted, peeled and sliced into strips (detailed instructions at the end of this post, and included with photos in the printable recipe above) for approximately 2 cups of strips
½ onion; peeled, sliced thinly
1 tbsp oil
Salt to taste
½ cup Mexican style cream (or sour cream mixed with 2 tbsp milk)
In a large frying pan, warm up oil over medium heat. Add onions and sauté until translucent; incorporate poblano strips (photo below, left); season with salt, to taste, and stir to coat strips with oil. After a couple of minutes, reduce heat to low, and pour cream (photo below, right):
Fold over poblanos and onions (photo below, left); continue folding, until it is all uniformly coated, and the cream is warm (photo below, right):
Transfer to a serving dish as part of a buffet, along with corn tortillas, to make soft tacos:
Although an astral item for taco parties, this dish is not delimited to be a tortilla filling; it also works great as a side, for example as my sister and I enjoyed in Mexico last spring; with a colachito omelette and refried beans (photo below, left), or with divorced eggs and green beans in creamy chipotle sauce (photo below, right):
How to prep poblano peppers:
Choose firm and shiny peppers, with no blemishes and as straight as possible:
Wash and dry peppers. Arrange in a single layer in an ovenproof tray, and roast under broiler, checking every couple of minutes, until skin looks blackened and blistery; turn and repeat for the second side. Turn broiler off and let the tray rest in the oven for 5 to 10 minutes. Peel all skin off and discard:
Cut an opening on each pepper with a paring knife, lengthwise (photo below, left). Separate seeds from the top and inside of walls and scoop with a spoon; dislodge veins as well, for milder peppers (photo below, right):
They would be ready for stuffing at this point. For strips, remove and discard stems, open peppers flat, and slice lengthwise (photo below, left). Cut strips in half, crosswise (photo below, right):
I am sharing this recipe at Full Plate Thursday #443 with Miz Helen @ Miz Helen’s Country Cottage.
I am bringing my recipe to Thursday Favourite Things #400. Thank you so much to Bev @ Eclectic Red Barn for featuring my Black Currant Compote! Bev graciously hosts TFT each week, along with Marilyn @ Marilyn’s Treats, Katherine @ Katherine’s Corner, Nina @ Vintage Mama’s Cottage, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance, Pam @ An Artful Mom and Linda @ Crafts a la Mode.
I am joining Fiesta Friday #287 with Angie @ Fiesta Friday, hosting this week with Jhuls @ The Not So Creative Cook and Rita @ Parsi Cuisine.
I am also sharing my recipe at What’s for Dinner? Sunday Link-Up #323 with Helen @ The Lazy Gastronome.
My Slice of Mexico 
Don’t think I can find poblano peppers here. Which is a shame, because this looks very tasty.
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Oh yes, they are hard to substitute. I hope they make it to European markets soon; in Canada they became available just a few years ago, and now I have seen them canned as well. Thank you for your comment, Stefan!
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You are making me very hungry with this one and the pictures from the restaurants.
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Well, my job is done, then (LOL)! I think canned roasted poblanos should be available in your area, and for this recipe they would work fine.
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Great thanks for the suggestion. We can get fresh poblanos here also 🙂
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Oh, cool!
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It looks yummy, except I don’t like onions.
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Thank you, Jim! You could always skip them, they are not even in the title (LOL)
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That looks wickedly delicious, Irene.
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Thank you, Tracy!
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Welcome, Irene.
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The photos make me hungry. I love peppers, so I am sure I would love these! Thanks for joining this week’s Fiesta Friday!
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Thank you, Jhuls, and thank you for hosting!
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This looks like so much hard work – kudos Ireane!
Nice to be with Fiesta Friday event this week!
Do check out how to make Ghee at home recipe and video.
Second, some interesting facts about “Green Pepper” Bumps, some have 3 and some have 4. What is the significance and do both peppers taste same?
Also, I am co-hosting this week’s FIESTA FRIDAY #287 and will be visiting and commenting on your posts as the official Fiesta Friday representative and features selector.
Look forward to a fun party!
Rita
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Prepping the peppers is the hard part, but worthwhile the result. Thank you for hosting FF, Rita!
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I can’t wait to make your Poblano STrips with Cream, it looks so good! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
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Thank you, Miz Helen, have a great week, as well!
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Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.
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This looks especially tasty, and I can certainly see why it was featured over at Fiesta Friday! Will have to try my hand at it.
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I hope you like it!
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I love poblanos and this looks really delicious. Thank you.
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Thank you, Dorothy!
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