Central Mexico — particularly associated with Puebla and Mexico City; a staple taco filling across the country, especially at quesadilla stalls
Rajas con Crema is one of the most elegant and versatile preparations in the Mexican kitchen: strips of fire-roasted poblano chilli braised gently in Mexican crema with onion and garlic, finished with melted cheese. The dish functions simultaneously as a taco filling, a quesadilla stuffing, a side dish for grilled meats, and a sauce base. Its simplicity — five or six ingredients executed with care — is its virtue. The poblano chillies are the centre of everything. They must be fire-roasted directly over a gas flame or under a broiler until the skin is completely blackened on all sides, sealed in a bag or bowl for 15 minutes, then peeled clean under running water. Any remaining charred skin has a bitter aftertaste that will dominate the finished dish. The peeled chillies are seeded, deveined, and cut into strips approximately 1cm wide — the term rajas means 'strips' or 'slashes.' The onion — white, halved, and sliced thinly across the grain — is sautéed in a knob of butter or lard until completely softened and beginning to caramelise. Garlic is added and cooked for one further minute. The poblano strips are added and turned gently in the fat to coat. Mexican crema (a cultured cream slightly thinner than crème fraîche with a mild tang) is poured over and the heat reduced to the lowest setting. The mixture simmers very gently for five to ten minutes — the crema must not boil or it will break into a greasy, curdled mess. Oaxacan quesillo or Manchego is added in the final minute and allowed to melt into the crema, thickening it slightly and binding everything together. Corn is sometimes added for sweetness and body. Rajas con crema served with warm corn tortillas and black beans is one of the most beloved vegetarian meals in central Mexico.
Mild, creamy, and gently smoky — caramelised onion sweetness, fire-roasted poblano earthiness, cool tangy crema, and melted cheese richness in a harmonious, soft-textured dish
Fire-roast poblanos completely and peel meticulously — any charred skin left on will dominate the final flavour with bitterness Caramelise the onion slowly before adding chillies — this sweetness balances the poblano's mild heat Keep the heat very low once crema is added — boiling causes the crema to break Add cheese in the final minute only, off high heat, to melt rather than seize Populated strips should be cut consistently — uneven strips cook at different rates
For a more complex rajas, add a small amount of diced chipotle en adobo with the poblano strips Butter produces a more elegant, richer rajas than lard — both are authentic depending on region For corn rajas, add fresh corn kernels cut from the cob with the poblano strips Rajas hold well in a bain-marie for service — they can be made up to 30 minutes ahead if kept over gentle heat For quesadilla use, slightly reduce the crema before filling so the mixture is less liquid
Peeling poblanos incompletely, leaving patches of charred skin that add bitterness Boiling the crema rather than simmering, causing it to separate into a greasy pool Using sour cream instead of Mexican crema — the fat content and acidity are different and it breaks more easily Skipping the caramelisation of the onion, producing a raw, sharp onion flavour against the mild chilli Adding cheese too early, which causes it to seize and become rubbery rather than melting smoothly