Rajas Con Cerveza Poblanos And Beer Food

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MEXICAN TAKE-OUT CARNE ASADA TACOS WITH ROASTED POBLANO RAJAS



Mexican Take-Out Carne Asada Tacos With Roasted Poblano Rajas image

Similar to fajitas, these lime and beer marinated steaks are cut into strips after they are grilled and served with rajas which are sauteed roasted chiles, and onions for a memorable taco. Cook time includes marinating time. Adapted from the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Steak

Time 5h40m

Yield 12 tacos

Number Of Ingredients 15

1/4 cup fresh lime juice
3 garlic cloves, crushed
1 teaspoon salt
1/2 cup beer
1 1/4 lbs skirt steaks (or flank steak)
5 -6 poblano peppers
2 jalapeno peppers
1 white onion, sliced
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 garlic clove, crushed
vegetable oil
12 (6 inch) tortillas (corn or flour)
pico de gallo
guacamole

Steps:

  • To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
  • To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
  • In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
  • Saute for 5 minutes.
  • Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
  • Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.
  • Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
  • Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
  • Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
  • To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.

Nutrition Facts : Calories 287.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 30.4, Sodium 501.4, Carbohydrate 27.4, Fiber 3.1, Sugar 1.4, Protein 17.2

RAJAS CON CREMA



Rajas Con Crema image

Chile poblanos with onions and creme. This is a recipe that is very easy to make, and depending on the chilies, can be very spicy or mild. If the chilies are too hot, add more cream.

Provided by CunSwim

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil or 2 tablespoons butter
4 -6 poblano chiles, peeled and deveined and sliced in 1/4 inch strips
1 large white onion, sliced in 1/4 inch rounds
1 tablespoon chicken bouillon
1 -1 1/2 cup corn kernel (optional)
1 cup sour cream

Steps:

  • Sauté the chilies with the onions until soft, about 10 minutes.
  • Add corn and chicken base and stir.
  • Add the cream, let simmer 10 to 15 minutes.
  • Serve warm with corn tortillas.
  • Can be prepared ahead and reheated in the microwave.

Nutrition Facts : Calories 144.5, Fat 12.6, SaturatedFat 5.6, Cholesterol 16.9, Sodium 38.7, Carbohydrate 7, Fiber 0.8, Sugar 2.7, Protein 2.1

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