Creamy Poblano Tacos (Rajas Poblanos con Crema)
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This easy Mexican dish with a few simple ingredients, rajas poblanos con crema, combines roasted poblanos with slow cooked onions in sour cream (or Mexican crema). The creamy poblano mixture can be enjoyed as an appetizer with chips or my personal favorite way, as a flavorful vegetarian filling for tacos. I like to top the filling with a bit of corn and crisp, peppery radish slices and a squeeze of lime and serve on charred corn tortillas.
Creamy Poblano Tacos (Rajas Poblanos con Crema)
Table of contents
Key Ingredients for This Recipe
- Poblanos – Poblanos are a mild, deep green pepper frequently used in Mexican cooking, named after Puebla where they were first cultivated. Because they’re so flavorful they’re a great, versatile pepper. They’re less spicy than jalapeños, ranging from 1,000 to 2,000 Scoville (for comparison jalapeños range from 2,500 to 8,000 Scoville Heat Units).
- Onion – White onions are mild with a sweet flavor and softer than yellow or red onion. They’re cooked in oil and a bit of butter before they’re combined with the poblanos.
- Sour cream – I use sour cream in this recipe because it is more readily available. Either sour cream or Mexican crema can be used to add a creamy element to the chili mixture. Sour cream has a slightly lower fat content (20%) but is slightly thicker than Mexican crema.
- Tortillas – I recommend warming tortillas in the microwave under a damp paper towel for 15 seconds or holding them over a gas flame to slightly char and warm them before assembling the tacos.
How to Make Creamy Poblano Tacos
Step 1: Char peppers.
Char poblano chilies over gas flame or in a broiler until blackened on all sides.
Step 2: Peel and chop poblanos.
Enclose the charred chilies in a paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. Remove the stem and discard along with the seeds. Cut the roasted poblanos into strips.
Step 3: Sauté onions.
Heat a large skillet over medium heat, add the oil and heat through. Add onions and sauté until tender, about 6 minutes.
Step 4: Add poblanos.
Add the butter and allow to melt then add garlic and sauté until fragrant, about 30 seconds. Add the poblanos and cook for an additional 5 minutes, stirring occasionally.
Step 5: Add sour cream.
Stir in the sour cream until combined, then remove from heat and season with salt. Use or store in an airtight container for up to 4 days in advance.
Step 6: Assemble and serve.
Divide creamy poblano filling among warmed corn tortillas. Top with radish slices and cotija cheese and serve immediately.
Tips and Tricks for This Recipe
Ways to Roast Poblanos
- Gas stove – I prefer roasting poblanos on a gas stove if you have one because it’s a quick and easy method. Simply arrange the peppers over a medium to high flame and turn using tongs occasionally until charred all over.
- Broiler – If you don’t have a gas stove you can char the poblanos using your oven broiler. Arrange peppers on a baking sheet and broil on high on a rack positioned in the upper ⅓ of the oven, turning the peppers occasionally until charred all over.
- Skillet – Arrange the peppers in a dry cast iron skillet over medium heat. I find this method gets a bit smokier than the others but you can see them as they roast. Cook, turning occasionally with tongs, until the peppers are blackened all over.
Swaps and Substitutions
- Sour cream and Mexican crema can be used interchangeably in this recipe.
- If you can’t find poblano peppers, jalapeños can be used in this recipe. This is a good swap if you prefer dishes on the spicier side.
How to Prepare This Recipe in Advance
The filling for these tacos can be made up to 4 days in advance and stored refrigerated in an airtight container until ready to use.
Other Recipes to Try
If you enjoy this creamy poblano taco recipe, give these a try and follow me on Instagram for more updates:
Creamy Poblano Tacos (Rajas Poblanos con Crema)
Ingredients:
For the creamy poblano filling:
- 6 medium poblano peppers
- 2 tablespoons vegetable oil
- ½ medium white onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- ¾ cup sour cream or Mexican crema
- Kosher salt, as needed
For serving:
- Corn tortillas, warmed
- 3 medium radishes, thinly sliced
- ¼ cup crumbled cotija cheese
Instructions:
For the creamy poblano filling:
- Char poblano chilies over gas flame or in a broiler until blackened on all sides.
- Enclose the charred chilies in a paper bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin, being careful to keep the stem intact. Remove the stem and discard along with the seeds. Cut the roasted poblanos into strips.
- Heat a large skillet over medium heat, add the oil and heat through. Add onions and sauté until tender, about 6 minutes.
- Add the butter and allow to melt then add garlic and sauté until fragrant, about 30 seconds. Add the poblanos and cook for an additional 5 minutes, stirring occasionally.
- Stir in the sour cream until combined, then remove from heat and season with salt. Use or store in an airtight container for up to 4 days in advance.
For serving:
- Divide creamy poblano filling among warmed corn tortillas. Top with radish slices and cotija cheese and serve immediately.
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