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Central Mexico — national preparation with roots in pre-Columbian chile roasting technique Techniques

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Central Mexico — national preparation with roots in pre-Columbian chile roasting technique
Rajas con crema (fire-roasted poblano with cream)
Central Mexico — national preparation with roots in pre-Columbian chile roasting technique
Rajas con crema is a central Mexican preparation of fire-roasted poblano chiles cut into strips (rajas), combined with corn kernels, Mexican crema, and often epazote. The poblanos are roasted directly over gas flame or charcoal, sweated to loosen the skin, peeled, seeded, and cut into 1cm strips. Cooked with sautéed white onion, corn, crema, and queso fresco or Chihuahua cheese. Served as a filling for tacos, quesadillas, or as a side dish.
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