Rajas Poblanas
Ingredients
- 6 pcHot chili pepper (roasted, peeled and sliced into strips)
- 1 pcYellow onion (thinly sliced)
- 2 pcGarlic (minced)
- 150 gCorn (drained)
- 200 mlCream (heavy)
- 100 gBuffalo milk mozzarella ("di bufala") (shredded)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 6 pcPoblano Pepper (fresh and whole)
Method
Tender strips of roasted peppers with a smoky profile, bound in a velvety cream sauce. Melted cheese adds stringy texture while corn provides a sweet pop.
- 1
Char the pepper skins over an open flame or under the broiler until blackened and blistered. Place them in a bag for 10 minutes to let the steam loosen the skin.
- 2
Peel off the charred skin by hand. Open the peppers to remove seeds and membranes. Slice the flesh into 1 cm wide strips.
- 3
In a pan with oil, sauté the sliced onion and minced garlic. They should become translucent and soft without browning.
- 4
Add the pepper strips, corn, and cream. Simmer until the sauce coats the back of a spoon. Stir in the cheese at the end until just melted and stringy.
Frequently asked questions
How do you get this dish right?
- Never rinse the peppers under water after roasting, or you'll wash away the smoky flavor.
- If the sauce gets too thick, loosen it with a small splash of milk.
- The skin must be completely charred black to peel off effortlessly.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.
