Creamed Mexican Roasted Poblano Stripsrajas Poblanas En Crema Food

RAJAS POBLANAS (ROASTED POBLANO STRIPS IN CREAM SAUCE) - RECIPE

Steps:

• Roast the poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. Alternatively, you can bake them in the oven until the skins blacken and blister, about 15 minutes. See the information above on how to roast poblano peppers. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming.
• Peel the charred skin from the roasted poblano peppers and slice them into strips about ¾ inch thick.
• Heat a large pan to medium heat and melt the butter.
• Add the onion and cook about 5 minutes, until the onion strips are translucent and soften up.
• Add the poblano pepper strips and cook another minute, stirring.
• Swirl in the crema and stir to incorporate.
• Stir in the melty cheese a bit at a time, constantly stirring, until it melts through.
• Add the seasonings and stir. Reduce the heat and let the mixture warm for about a minute or so, stirring here and there.
• Serve!

CREAMED MEXICAN ROASTED POBLANO STRIPS/RAJAS POBLANAS EN CREMA

Steps:

• Poblanos can be put under the broiler to charr. Watch them closely so they don't over burn them. You just want to blister the skin or peel. You are looking for an even charr all over the poblanos. Then remove and put into a Plastic freezer bag and let them sweat for about 10/15 minutes. If you have a gas stove I just lay my poblanos over the fire until they begin to charr and then keep turning to get an even black blister all over the peppers. If you have a cast iron skillet you can charr in the skillet or a griddle. Do not grease the skillet or griddle. I find the fastest way is to put poblanos under the broiler to get an even charr all over. Once sweated remove one at a time rub off the skin seed and core. Do all of the peppers like this. When done seeding and coring cut into thin strips and set aside. When removing the seeds try using a paper towel once the pepper is open and scraping them away with the paper towel. Do not rinse them under water. You will wash away the wonderful smokey flavor.
• Next heat your olive oil in a skillet until shimmering add the sliced onions and mashed garlic saute until the onions are limp. Next add the corn and continue to saute corn with onions five minutes then add the poblano strips and the spices ground cumin, oregano, salt and pepper. Stir gently over medium heat for about 2 minutes, turn off heat and Set aside
• In another skillet heat the other 1/4 cup of oil and add the flour. Begin to brown the flour until a light golden, Now add the chicken broth and with a wire wisk mix real well until you have a thick like gravy. Don't worry if it lumps up add a little more broth and continue to wisk until all is incorporated and you have a smooth like gravy. Next add the peanut butter and continue to mix real well. Now add the heavy cream about 1 cup and mix into the flour real well. You will end up with a nice thick cream sauce.
• Now add the cream sauce over the onions and rajas or peppers, mix gently making sure all is mixed in real well. Taste to see if the seasonings are to your liking. You can add a little cayanne pepper if you like your rajas with a little more heat. Serve like this as a side dish or over meat or in a tortilla with meat.
• Variation: To your boiled new potatoes that have been sliced add the rajas in cream sauce over the potates and mix well. Serve as a side dish with any meat. In Mexico rajas are served as a side dish alone or mixed in with potatoes. Either way they are delicious. Enjoy

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

MEXICAN-STYLE CREAMED CORN

Steps:

• In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water.
• Cook about 5 minutes or until corn is tender. Drain.
• Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper.
• Heat through.

HOMEMADE MEXICAN CREMA

Steps:

• Mix
• Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.