Introduction to Rajas Poblanas
Rajas poblanas are a classic Mexican dish, cherished in both family kitchens and traditional restaurants. This recipe from Puebla features the smoky, mild-flavored poblano chili, combined with local ingredients like corn, onion, and crema. The result is a comforting and representative dish of Puebla and all of Mexico.
The Poblano Chili: History and Characteristics
Originating from the Valle de Tehuacán in Puebla, a region known for its agricultural history of over 5,000 years, the poblano chili is a noble and aromatic variety. In Nahuatl, it was called “chilpoctli,” meaning “smoked chili.” When dried, it becomes the wide poblano chili, a key ingredient in moles and adobos.
Nutritionally, poblano chilies provide vitamins C and A, calcium, potassium, and natural antioxidants. Their subtle heat and slightly sweet flavor make them versatile in various dishes, from the famous chile en nogada to these rajas that complement tacos, tamales, meats, or rice.
Rajas Poblanas Recipe: A Step-by-Step Guide
Ingredients:
- 4 poblano chilies
- 4 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 can (10 oz) diced tomatoes
- 1 cup chicken or vegetable broth
- Salt and pepper, to taste
- 1 cup corn kernels
- 1/2 cup heavy cream
- Fresh cilantro, for garnish
Instructions:
- Roast the poblano chilies over an open flame or under the broiler until the skin is blistered.
- Place the roasted chilies in a plastic bag and seal, allowing them to steam for about 10 minutes.
- Carefully peel off the skin, remove the seeds and stems, and slice the chilies into thin strips.
- Heat the oil in a large skillet over medium heat. Add the sliced onion and cook until softened.
- Stir in the minced garlic, followed by the diced tomatoes and broth. Season with salt and pepper.
- Simmer the sauce for about 15 minutes, then add the corn kernels.
- In a separate pan, gently heat the heavy cream until warm. Do not let it boil.
- Combine the poblano strips with the sauce, then stir in the warmed cream.
- Serve the rajas poblanas hot, garnished with fresh cilantro.
Key Questions and Answers
- What are rajas poblanas? Rajas poblanas is a traditional Mexican dish featuring smoked poblano chilies, onions, tomatoes, garlic, corn, and crema. It represents the balance between vegetal and lacteous flavors in Mexican cuisine.
- Where does the poblano chili come from? The poblano chili originates from the Valle de Tehuacán in Puebla, Mexico. It has been cultivated for over 5,000 years and is known in Nahuatl as “chilpoctli,” meaning “smoked chili.”
- What makes rajas poblanas unique? This dish showcases the poblano chili’s subtle heat and slightly sweet flavor, combined with creamy crema and fresh corn kernels. It highlights the simplicity and depth of Mexican culinary traditions.
