Rajas Tacos – Recipe! Image 1
Food, Main Courses

Rajas Tacos – Recipe!

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Rajas Tacos are absolutely one of my favorite things.  The combination of toasted poblano chilies sauteed with onions and corn make them so wonderfully delicious, and a dollop of crema or sour cream adds a light creamy texture.

I discovered rajas a few years ago while dining at Los Agaves in Santa Barbara.  If you haven’t had a chance to get there, go to the original on Milpas Street — it’s a must for Mexican food.  The salsa bar alone will knock your socks off.  As for my recipe, it’s made in a similar fashion and it all starts with roasting poblano chilies over a gas grate or broiler.  After the outside is charred black, toss into a brown paper bag and let them steam so the skins fall off easily with a bit of a rub.

Slice the poblanos and add them to a saute pan along with onions, corn, and some spices.  Sour cream or Mexican crema spooned into the pan at the end makes the creamiest of rajas and a great finish.  Toast tortillas over the stove top and it’s ready to serve.  A fresh squeeze of lemon or lime adds a citrusy kick and you’re ready to enjoy.

Rajas Tacos – Recipe! Image 2


2 large poblano chilies

1 white onion

2 cups corn, either fresh or frozen (no need to defrost)

1 clove garlic

1 teaspoon salt

1 teaspoon ground cumin

1/4 teaspoon black pepper

1/3 cup sour cream or crema

8 corn tortillas

cilantro and lime or lemon for garnish

oil for cooking

(Serves 4)

Rajas Tacos – Recipe! Image 3

To Prepare:

  1. Over a gas flame or broiler, place poblanos and allow them to char on all sides.  Add to a paper bag and seal.
  2. In a large saute pan, add oil and place over medium heat.  Add onions and stir.  Saute for 3 minutes.  Add corn and continue to cook for 4 minutes.
  3. Add garlic, salt, cumin and black pepper and stir.  Continue to cook until corn becomes toasty brown in places.
  4. Remove poblanos from bag and rub charred skin off peppers.  Tear apart with fingertips and slice into strips and then in half, add to pan.  Cook until the peppers are softened, about 4 minutes.
  5. Add sour cream and 1 tablespoon hot water, stir.  Toast tortillas and it’s ready to serve.  Top each tortillas with a big spoonful of rajas and squeeze with lemon and a sprinkling of cilantro.  Continue to fill all tortillas.  Enjoy!



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