A typical Mexican dish, just a few ingredients, multiuse, delicious and natural.
Rajas con crema are made with cow milk or cream cheese. But I modify the recipes and I do not use dairy products for health and well-being.
Ingredients:
6 Roasted Chiles Poblano
3 Tablespoons of light, organic coconut cream
(must be refrigerated for at least 3 hours)
¼ Tablespoons finely chopped onion
1 tablespoon olive oil
1/3 cup organic corn
1 teaspoon pink salt
Procedure:
1. Grill them over open heat on the open stove or grill.
The reason you want to roast them is to bring out that amazing smoky roasted pepper flavor, but also to help remove the skin that can cause texture problems on your plate and/on your palate.
2. Place the poblano chile directly over the flame. Let the skin blacken and bubble. For about 5 minutes.
Turn the poblano pepper every minute and blacken all sides. Do not allow it to catch fire or turn into white ash.
3. Add the charred poblano chile to a bowl and cover with plastic wrap. Let it steam for about 10 minutes to loosen the skin.
When the skin loosens and the poblanos are cool enough to handle, remove the skin.
4. Use a towel and slide it over the poblano or turn on the water in the kitchen sink and peel the poblano while the water runs.
5. Once the poblanos are peeled, cut them into julienne strips (wide matchstick style).
6. Sauté the chopped onion in olive oil, add the poblanos, mix well, add pink salt.
7. Add the coconut cream, mix well, cook over medium heat for about 5-7 minutes.
8. Finally add the corn, mix well, adjust the salt if desired, cook for 7 min more. Serve with tacos or tortillas or simply as a side. Enjoy!
