rajas con crema

Mely Martínez’s rajas con crema cooks strips of flame-roasted poblano pepper with sliced onion and Mexican crema. Her selected recipe uses four peppers, vegetable oil and salt, with finely chopped garlic as an optional addition. She identifies rajas as a dish associated with central Mexico.

The peppers are washed and dried well, then placed directly over the burner’s flame. Tongs help turn them so their skins char evenly. On a plate under a kitchen towel, the roasted peppers steam for about ten minutes. Once cooled, fingers rub away the loosened skins.

A knife makes a slit and removes each pepper’s core, seeds and veins. The peppers are cut into thin strips, and the onion is sliced. Vegetable oil heats in a large skillet over medium heat. The onions fry with frequent stirring, without browning.

If selected, the supplied finely chopped garlic cooks with the onions for about two minutes. The poblano strips then cook for another two minutes. Three-quarters of a cup of the selected Mexican crema is stirred in slowly and simmers for two to three minutes.

About half a teaspoon of salt seasons the rajas before they are served. Martínez’s method leaves the softened pepper strips and onions together in the cream; the selected version follows the crema route rather than her alternative heavy whipping cream.