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National Mexican tradition — most common in central Mexico; a versatile preparation technique Techniques

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National Mexican tradition — most common in central Mexico; a versatile preparation technique
Rajas y elote en crema (poblano and corn in cream sauce)
National Mexican tradition — most common in central Mexico; a versatile preparation technique
Rajas y elote is a cream-based preparation of fire-roasted poblano chile strips and fresh corn kernels — a versatile component that appears as a taco filling, quesadilla filling, enchilada stuffing, or pasta sauce. The roasted poblano provides smoky-mild heat; the corn provides sweetness and texture; the crema provides richness. Epazote is the traditional herb. It is the simplified version of rajas con crema but emphasises the corn more heavily and is used in a wider variety of applications.
Mexican — National — Vegetable Techniques authoritative →