Finally a Rajas recipe!
Get in the habit of buying fresh poblanos and you’ll always have the option of whipping up a batch of Rajas. These are roasted poblano strips drenched in a creamy sauce and they are easily one of Mexican cuisine’s most common side dishes.
I typically add potato and some stock to make them a bit more hearty, but you can consider both of those items optional as they are traditionally served without them.
Rajas Poblano Strips Recipe
Don’t sweat the details too much the first time you make these. It’s the roasted poblanos and cream that do all the work, everything else is just a bonus.
For a medium-sized skillet you’ll need about 1.5 pounds of poblanos — this is roughly 6 peppers.
The key is to roast the poblanos first — this will enhance and deepen their flavor. There are lots of ways to accomplish this but I usually take the most efficient (laziest) route. Plop them in a 400F oven for 20-30 minutes and you’re good to go.
You could also char them over open flame or use the broiler.
Here’s what this batch looked like after 25 minutes in the oven:
See all the wrinkled skin bits? Try to pull off as much of that as you can.
Also keep in mind that you’ll frequently see people put the roasted poblanos in a sealed Ziploc to steam them up — this loosens the skin and makes it easier to pull it off.
But here’s the thing….that outer skin layer doesn’t affect the flavor too much but it can shrivel up and add some unappealing texture — so for a dish like this it’s worth pulling it off. Other dishes like Poblano Soup simply blend the roasted poblanos together so it becomes less critical to remove all the skin.
I usually take the middle ground and skip the Ziploc step, but roast the poblanos long enough so that the majority of the skin pulls off easily.
If you’re adding potatoes to your Rajas it’s worth parboiling them while the poblanos are roasting. They’ll need a longer cook time than the other veggies so giving them a headstart will prevent an extended final simmer.
I used a Gold potato here but you can get away with just about any variety for this recipe.
Add the cubed potato to a salted pot of boiling water and cook for 4-5 minutes. It’s worth biting into them occasionally — ideally you take them out just before they are cooked through as they’ll finish cooking in the final simmer of the Rajas.
Okay, time to saute a finely sliced onion in a tablespoon of olive oil. I also add a knob of butter but that is optional.
As this cooks you’ll have time to slice up the roasted poblanos, but definitely give them a few minutes to cool off before handling them.
After removing the stems and seeds, slice them into thin strips lengthwise and then cut them in half — this should give you bite-sized pieces.
Once the onions have softened and are starting to brown, 7-8 minutes or so, add 2 cloves of minced garlic and let the garlic cook for 30 seconds or so. Add the poblano strips and cook briefly until everything is at a uniform temp.
Add 1 teaspoon of salt, freshly cracked black pepper, 1/2 cup heavy cream and 1/2 cup stock.
Don’t forget that the stock is optional; you can use all cream if you want, anywhere from 3/4 cup to 1 cup will do the job.
Once the liquid is simmering add the potatoes.
Combine well and let it simmer for 5 minutes or so. The potatoes will probably need another couple minutes to finish cooking but beyond that it doesn’t take much time for all the flavors to meld together.
Proper seasoning really seems to make this dish come alive so definitely give a final taste for salt level. I added another generous pinch of salt to this batch.
Hello Rajas!
While this is typically served as a side dish, the addition of the potatoes and stock can quickly turn it into a meal. In other words, feel free to eat it directly from the pan!
You can also make some on-the-fly tacos with it. Simply add the Rajas to warm corn tortillas, give them a healthy dose of Cotija cheese, and dinner is served.
So good!
However you end up serving them, these Rajas are a great dish to add to your kitchen repertoire. You get so much flavor from so few ingredients.
But don’t forget to roast those poblanos! Let me know if you have any questions about that step — it’s a game-changer and easily the most important technique in the recipe.
Buen Provecho.
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Rajas: Creamy Poblano Strips with Potatoes
Ingredients
- 6 poblano peppers (approx. 1.5 pounds)
- 1 onion
- 1 potato
- 2 cloves garlic
- 1/2 cup heavy cream
- 1/2 cup stock
- 1 teaspoon salt
- freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter (optional)
- Cotija cheese (optional)
Instructions
- Give the poblanos a good rinse and then roast them in a 400F oven for 20-30 minutes. I usually flip them over halfway through the roasting period.
- Finely cube a potato and add it to salted, boiling water in a saucepan over high heat. Cook for 4-6 minutes or until the potatoes are 'al dente', still slightly firm and not quite cooked all the way through.
- When the poblanos are done roasting let them cool down for a few minutes and then remove as much skin as you can. De-stem and de-seed the poblanos. Cut them lengthwise into strips and then cut the strips in half; you'll end up with bite-sized poblano strips.
- Thinly slice an onion and saute it in a tablespoon of olive oil over medium heat. I also added a tablespoon of butter but this is optional.
- Cook the onion until soft and just starting to brown, approx. 7-8 minutes. Add 2 minced cloves of garlic and give the garlic a brief saute, 30 seconds or so. Add the poblano strips and cook briefly until everything is at a uniform temp.
- Add 1 teaspoon of salt, some freshly cracked black pepper, 1/2 cup heavy cream and 1/2 cup of stock. (Note: you can skip the stock and use all cream if you want, anywhere from 3/4 cup to 1 cup of cream will do the job.)
- Once the liquid is simmering, add the parboiled potatoes. Combine well and simmer for another 5 minutes or so.
- Take a final taste for seasoning. I added another generous pinch of salt to this batch.
- Serve immediately as is or you can create some on-the-fly tacos. For tacos, simply add the Rajas to warm corn tortillas and top with Cotija cheese.
Notes
Got leftover Poblanos? Try making one of these poblano pepper recipes.
And our latest recipe is this delicious Horchata.
Still hungry?!
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Suzy
I was skeptical when I first saw the recipe. I mean we’ve all had onions, peppers & potatoes, right? Just how is this any different? Oh, Patrick, it IS different! And it is FABULOUS! Thank you for sharing what you’ve learned. You’ve livened up my menus! 😀
Patrick
Hey thanks for the feedback Suzy, so glad you found this recipe as it is one of my favorites on the site! Cheers.
Tina
This is SO good! I only had 3 poblanos and a half onion, but threw in some sliced leftover chicken and extra cream – piled it into blue corn tortillas and it was a keeper!
Patrick
Ooohh sounds delicious Tina 🙂
Sarah
I got these peppers in a delivery subscription box and found this recipe about a year ago and they were soo good. I just got them again in my box and knew i had to find this recipe again. Yummy!
Patrick
Ahh good to know Sarah, so glad you found this recipe (again)! Cheers.
Rebecca Cagle
These were good but ridiculously hot! So hot we had to throw out most of the poblanos and just eat the potatoes. Before anyone sneers, yes, I’m positive they were poblanos. Patrick, why is it they became so hot? I have used fresh ones at other times with no problem, chopped in a casserole. If I make this again, I’ll cut the amount of peppers waaaaay back. Other than the crazy heat, they’re good. LOL
Patrick
Hey Rebecca! Hmmm sounds likes you’ve used poblanos before and didn’t mind their heat, so most likely you got a fiery batch as they can vary based on climate, growing conditions etc. It could be worth taking a taste after roasting them to see how they work with your palate, and adding less if they seem too spicy to you. Hope that helps a bit. Cheers.
BARBARA SAAVEDRA
I USED MY LARGE MOCKINS AIR FRYER TO ROAST 3 LARGE CHILIES AT A TIME- AT 400, THEN INTO A PLASTIC BAG FOR 20 MIN.– PEELED– CUT OFF THE STEM END–REMOVED THE SEED POD—AND FOUND PEELING FROM THE STEM END TO THE TIP.. WAS THE MOST EFFECTIVE WAY OF PEELING . HAVE ENJOYED ALL YOUR RECIPES AS THEY ARE AUTHENTIC TO WHAT I REMEMBER FAMILY COOKS PREPARING SINCE MY CHILDHOOD…..I AM 87 YEARS OLD….I ALSO LOVE TO COOK– MY HUSBAND RAVED ABOUT YOUR CHICKEN TINGAS TOSTADAS. I USED THE NINJA BLENDER-AND WAS AMAZED AT HOW QUICKLY IT WORKS. I HAVE SUGGESTED TO OTHERS TO CHECK OUT YOUR WEBSITE..AS YOUR’RE A WINNER!
I APPRECIATE BEING ABLE TO MAKE COPIES OF YOUR RECIPES..AS MY BRAIN IS A SIEVE!
Patrick
Hi Barbara thanks much for your note! I’m so glad you are finding some keeper recipes on my site and it’s good to know that some of these dishes are bringing back some tasty memories! Tinga Tostadas are top of my list too lately 🙂
Deena Ruiz
Wonderful. I did brown chicken and added so it is a main dish.
Patrick
Thanks Deena! I do the same sometimes to turn them into a meal. Cheers.
Bob
Whoa. Seriously the best Rajas I’ve ever eaten and I can’t believe I made it. Thanks Pat for the great recipe that is so easy to follow. If only you knew someone in film production that could help you have your own TV show :).
Patrick
Thanks Bob! Glad you enjoyed them — yah I will keep an eye out for someone like that heh.
Diana
I’m on your site, looking for a certain recipe and I saw this. Forgot to give it five stars after I made it. Excellent.
I never had heard of rajas before and eating a bunch of peppers seemed a little scary, but it all turned out fabulous. It’s now a side dish I think of when I want to add a vegetable side to my Mexican entrees.
Patrick
Great thanks much for leaving some feedback Diana — so glad you’ve now added a plate of peppers to your kitchen repertoire (I was the same way!).
Julie
So glad I found you! Not only have I never had rajas, I’d never even heard of it. Now I can’t wait to try it!
Patrick
Thanks Julienne! I hope the Rajas treat you well.
Annie
I am Over The Moon that you’ve posted your own version of this particular recipe I’d been looking for For Years! YESSSS! Your potatoes look Amazing in it – cooked just right and not “al dente” like the ones I had long ago..Love the step-by-step instructions with photos – the corn tortillas with the rajas and cheese look Outrageously Delicious! Oh, I Am So Excited to try your recipe, Patrick. Thank You So Very Much for posting this!
Patrick
Thanks for the feedback Annie! I hope this recipe is close to the one you’ve been craving. Cheers.