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''Rajas con crema'' is the name given to a
''Rajas con crema'' is the name given to a Mexican
Mexican may refer to:
Mexico and its culture
*Being related to, from, or connected to the country of Mexico, in North America
** People
*** Mexicans, inhabitants of the country Mexico and their descendants
*** Mexica, ancient indigenous people ...
dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish
Spanish might refer to:
* Items from or related to Spain:
** Spaniards are a nation and ethnic group indigenous to Spain
**Spanish language, spoken in Spain and many Latin American countries
**Spanish cuisine
Other places
* Spanish, Ontario, Ca ...
). It is very popular in Mexico
Mexico ( Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guate ...
, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during ''taquizas'' (taco parties), together with tinga, mole
Mole (or Molé) may refer to:
Animals
* Mole (animal) or "true mole", mammals in the family Talpidae, found in Eurasia and North America
* Golden moles, southern African mammals in the family Chrysochloridae, similar to but unrelated to Talpida ...
, chicharrón
(, , plural ; pt, torresmo ; fil, chicharon; ch, chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef.
Name
, as a dish with sauce, or as finger-food snacks, a ...
, and papas con chorizo.
Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. Sometimes chicken broth is added for flavor.
The original recipe uses poblano chiles, although there are also recipes that use other types of green chiles. It is recommended that the chiles are quite ripe and very dark, and should be roasted whole over direct heat or on a comal, a popular Mexican technique called "tatemado" (from the Nahuatl, tlatemati) and turned over so that all parts of the fruit are roasted and the skin is blistered. Then they are "sweated" in a bag, deveined, the seeds are removed, peeled and cut into wide strips. Together with the onion, also cut in small feathers, they are sautéed in the skillet and cooked over low heat with the heavy cream. Optionally, tender corn kernels, garlic and/or cheese are added. In some houses they also add quelites, shredded chicken meat or chicken broth.
See also
*List of Mexican dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which wer ...
*
References
Mexican cuisine {{Mexico-cuisine-stub