Roasted Poblano (Rajas) Tacos

Ingredients

• 2 tablespoons of vegetable oil
• 1 medium white onion, sliced – about 1 1/2 cups
• 3/4 cup corn kernels
• 3 cloves of garlic, minced
• 4 Poblano peppers, already roasted and cleaned, cut into thin strips
• Salt and pepper to taste
• 1/2 cup of Ole Mexican Crema
• 1 cup of Ole Oaxaca cheese, pulled into strings
• La Banderita® white or yellow corn tortillas- 1 package

TOPPINGS

Directions

To Roast the Poblanos:

1. Turn on Broiler: Adjust the oven rack to just about the center position. Then set the oven to broil on high.
2. Wash the poblano chiles and place them on a foil-lined baking sheet.
3. Roast: Place the peppers in the oven for 10 -15 minutes, flipping halfway through the broiling time. They should be charred in spots.
4. Air Fryer alternative: If you have an air fryer – you can use it instead of the oven.  Roast the peppers at 400 degrees for 8 minutes, turn them over, and roast an additional 7 minutes.  Continue with directions as follows:
5. Transfer to Bag: Place poblano peppers into a plastic bag, and seal. This makes the peppers sweat and the skin easier to remove. Allow them to rest until they are cool enough to handle easily.
6. Remove from bag, and peel off skin with your hands. Remove stem and seeds.  Do not wash the peppers.  The roasting juices add great flavor!

To Make the Tacos:

1. Add oil to medium skillet and heat to medium high.
2. Add onion, and sauté for about 3 minutes until onions start to turn translucent. Add garlic and corn, and sauté 2 minutes more.
3. Stir in the roasted poblano pepper strips. Season with salt and pepper, and sauté for an additional 2-3 minutes.
4. Remove from heat and stir in the Crema. Add the Oaxaca cheese and gently stir.
5. Warm the tortillas on medium hot skillet, and wrap in towel or foil to keep the heat until serving.
6. Place pepper mixture in tortillas. Serve immediately and enjoy!