Description
These Mexican recipes are full of authentic flavor, perfect for Cinco de Mayo or any day of the year. Easy, healthy with vegetarian options! (Rajas Tacos)
Ingredients
Units
- 3–4 large poblano peppers (also called pasilla peppers)
- 2 ears of corn, shucked (or sub 2 cups frozen corn, mushrooms or zucchini)
- 1 tablespoon olive oil
- 1 large white or yellow onion, thinly sliced into rings
- 4 garlic cloves, rough chopped
- 2 tablespoons jalapeno, finely chopped (this is medium spicy, feel free to add more)
- 1 tablespoon fresh oregano (or 2 teaspoons dried)
- 1/2 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1/4–1/2 cup Mexican crema, or sub-Mexican sour cream, crème fraîche or vegan sour cream
- 1 lime
- 6 x 6-inch Tortillas
Garnish: cilantro and lime wedges
Instructions
- Preheat grill to med heat (see notes for the stovetop)
- Place whole corn cobs and poblanos on the grill, turning every 3-4 minutes, until lightly charred, and poblanos are blistered and tender, about 15 minutes. Grill the tortillas and wrap in a towel.
- At the same time, saute the onion in a large skillet with the olive oil and half the salt, over medium heat, occasionally stirring, cooking until tender and caramelized about 8 minutes. Scoot them to the side, add more olive oil if needed and add the garlic, jalapeno and oregano, saute 2-3 minutes, then combine. Turn the heat off.
- Place the blistered poblanos in a paper bag or covered bowl, to steam through, about 3-5 minutes.
- Cut the kernels off the corn and add them to the skillet.
- Under cool running water, peel any loose skin off the poblanos (no need to get every bit) and remove the seeds and stem. Lay them flat and cut into thin strips. Add to the skillet.
- Warm the mixture over med-low heat and add the remaining salt, pepper and spices. Stir until heated through. Add the Mexican crema, stirring. Squeeze in 1/2 the lime, taste, adjust salt ( I usually add more) and if needed, add the remaining lime. If it tastes bland, it needs salt and lime.
- Spoon the warm creamy filling into the warm tortillas and top with fresh cilantro and serve with lime wedges.
- Please go to the full Rajas Tacos post for more details!
Notes
Tips for a Cinco De Mayo Party
- Keep it simple and only pick out a few things! You don’t want to be so exhausted with cooking that you don’t enjoy the party!
- Make whatever you can, ahead!
- Enlist friends to make or bring some of the sides.
- Remember to add flavorful condiments and sauces ( most can be made ahead).
- Plan to be done cooking one hour before your party and make yourself a drink. Take a breath and relax.
- An old catering/ restaurant trick: If your legs are tired from all the standing, cooking and cleaning, lay on the floor on your back, with legs up the wall for 10 minutes before the party. It will totally revive you!
- One of the easiest things to make is a Taco Bar! Many things can be prepped ahead. Grill meat or fish the day of. Guests can make tacos or bowls that they can assemble themselves. Sometimes I’ll even ask my friends to each bring one item! Fun and easy.
