Rajas con crema are a typical Mexican stew consisting of roasted poblano peppers and onions with Mexican crema. This recipe for vegan rajas con crema is the version of this Mexican guisado. You eat them in tacos with corn or flour tortillas, on top of rice, or even with tortilla chips.
WHAT ARE rajas con crema?
Rajas con crema are poblano peppers, deveined and cut into thin strips browned in a pan with oil and sliced white onion. Then Mexican crema is added; some families add grated cheese to them, we don’t.
This recipe for rajas con crema is the vegan version of this Mexican dish.
REASONS TO TRY VEGAN rajas con crema
- If you really want to try authentic Mexican food. This recipe for vegan rajas con crema is perfect and has the same taste as the original recipe. It is perfect to top a grilled Portobello, a bowl of beans straight from the pot, or any other protein that you would like.
- These rajas con crema are delicious in a taco with corn tortillas or flour tortillas or as a sope filling.
- You can also serve them on top of brown rice or white rice.
How to make vegan roasted poblano peppers?
Making vegan rajas con crema (ROASTED POBLANO PEPPERS IN VEGAN CREMA) is very easy; in four simple steps, you will have one of my favorite dishes ready to serve to your whole family.
- Wash the poblano peppers, cut the stem, and then cut the poblano peppers lengthwise. Remove the seeds and, with a smaller knife, remove the veins, and cut them into thin strips.
- Cut an onion into thin slices.
- Heat a pan and add a tablespoon of oil. Add the sliced slices, onion, and a pinch of salt. Leave until golden brown.
- In the meantime, in your blender ( I have the Vitamix), prepare the Mexican cashew crema or use Mexican tofu crema.
- Pour the vegan crema into the pan with the sliced poblano pepper and onion and leave until thickened.
💡What’s a chile poblano (poblano pepper)?
Poblano peppers are soft, heart-shaped, strong green peppers, large and with very thick walls, which makes them ideal for filling. Fresh poblano peppers are ideal for stuffed peppers, to flavor soups, creams, and the base of traditional chiles en Nogada. Poblanos are usually roasted and peeled before use. In the Ale Cooks recipes, we do not use them peeled, I firmly believe that in that thin and burned skin there is a lot of flavor. When dried, they are called ancho chiles or mulatos.
When and how to serve rajas con crema?
- At Parties. In Mexico, it is very common to have parties with a taquiza, which consists of various stews or dishes served in casseroles and freshly made corn tortillas. Normally it is served in a buffet-style, and you’ll find different casseroles of traditional Mexican stews such as picadillo, tinga, mole, nopales, mushrooms, and something in salsa verde, etc.
- At Home. At home, they can be served as a side dish or used to finish a Mexican buddha bowl of quinoa or rice and beans, to complement a quesadilla, to fill some sopes, or to make burritos.
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Tips, ideas & other recipes
- With cheese. You can add grated cheese to them, something that melts; I use vegan mozzarella cheese.
- With more vegetables. You can use corn, zucchini, or even mushrooms.
- Serve it as a snack. Serve as a snack with corn chips or pita chips.
- Frozen poblanos. You can use frozen sliced and roasted poblano peppers.
- Make it spicier. If you want the vegan rajas con crema to be spicier, add a jalapeño pepper or serrano pepper.
- How to store and freeze? You can keep them in a perfectly sealed container for 3 days. They can also be frozen in a freezer container or bag for three months. When you take it out of the fridge or freezer, adjust the seasoning.
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Vegan Rajas con Crema
- 4 poblano peppers medium to large
- 2 medium sliced onions
- 1 tablespoon oil
Vegan cashew cream
- 3/4 cup cashews cashew
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 cup water
- Wash and cut the top of the poblano peppers (the part where the stem is) and then cut the poblano peppers lengthwise. Remove the seeds and with a smaller knife remove the veins, cut into thin strips.
- Cut an onion into thin slices.
- Heat a pan and add a tablespoon of oil. Add the sliced slices, onion and a pinch of salt. Leave until golden brown.
- Meanwhile in the blender, prepare the Mexican crema by blending the raw cashews, vinegar, lime juice and salt. Adjust the seasoning, it should be a liquid consistency.
- Pour the vegan crema into the pan with the sliced poblano peppers and onion slowly and leave until it thickens. If you feel it is to much, do not add it all.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.